Juicy Gyros layer roast with crust

Name: Juicy Gyros layer roast with crust
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 2.5 kg Pork neck (boneless); 4 TABLESPOONS Gyros spice; 7-10 Tbsp salt, pepper; 6 TABLESPOONS Olive oil; 2 Vegetable Onions; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Layer after layer of full flavour! If you spice meat strongly, pile it up with onions to a roast and cook it in the oven, you will be rewarded with this gyros layered roast.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 10

2.5 kg Pork neck (boneless)
4 TABLESPOONS Gyros spice
7-10 Tbsp salt, pepper
6 TABLESPOONS Olive oil
2 Vegetable Onions
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and wrap in foil. Freeze for about 2 hours. Mix gyros spice, 2 level teaspoons of salt, 1 teaspoon of pepper and oil. Peel onions and slice or cut into thin rings. Cut the frozen meat with a slicer or a large sharp knife into thin slices of approx. 1⁄2 cm.
2
Mix meat slices in a large bowl with spiced oil and onions. Cover and chill for about 1 hour.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Layer the meat and some onions in a large casserole dish or on a fat pan (deep baking tray). Spread the remaining onions on the meat. Cover with foil.
4
Cook in the hot oven for about 1 hour. Then remove the foil and continue cooking for approx. 30 minutes, sprinkling the gravy several times. Remove the roast and let it rest for about 5 minutes. Then cut into thin slices. Goes well with flat bread and shepherd's salad with tzatziki sauce - or you can buy ready-made tzatziki and coleslaw.