📝 About This Recipe
Hailing from the rustic heart of Greece, Kontosouvli is the grander, more succulent cousin of the souvlaki, featuring large chunks of pork shoulder marinated to perfection. Unlike smaller skewers, these generous pieces are slow-roasted until the exterior develops a deep, caramelized crust while the interior remains incredibly tender and juicy. Infused with wild oregano, garlic, and citrus, this dish captures the smoky, festive essence of a Greek village celebration right in your own backyard.
🥗 Ingredients
The Meat
- 4.5 lbs Pork Shoulder (Boston Butt) (boneless, cut into 2.5-inch thick cubes)
- 1/2 lb Pork Fat Back (optional, cut into thin slices to place between meat chunks for extra juiciness)
The Marinade
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1/2 cup Dry White Wine (such as Assyrtiko or Sauvignon Blanc)
- 6 cloves Garlic (minced into a paste)
- 3 tablespoons Dried Greek Oregano (wild-grown for best aroma)
- 1 tablespoon Sweet Paprika (for color and warmth)
- 1 teaspoon Boukovo (Greek Chili Flakes) (or standard red pepper flakes)
- 2 tablespoons Red Wine Vinegar (to tenderize the fibers)
- 2 tablespoons Sea Salt (adjust to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Yellow Mustard (acts as an emulsifier for the marinade)
Vegetables for the Spit
- 2 large Green Bell Peppers (cut into large squares)
- 2 medium Red Onions (quartered and separated into layers)
- 2 medium Firm Tomatoes (optional, quartered)
👨🍳 Instructions
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1
Begin by trimming any excess tough silver skin from the pork shoulder, but keep the internal fat as it provides essential moisture during the long roast. Cut the meat into large, uniform cubes of approximately 2.5 inches.
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2
In a large glass or ceramic bowl, whisk together the olive oil, white wine, minced garlic, oregano, paprika, boukovo, red wine vinegar, mustard, salt, and pepper until well combined.
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3
Add the pork cubes to the marinade. Use your hands to massage the mixture into the meat, ensuring every piece is thoroughly coated. Cover tightly with plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor penetration.
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4
Prepare your rotisserie spit. If using a charcoal grill, set it up for indirect medium-low heat (around 300°F/150°C). Place a drip pan filled with an inch of water or wine directly under where the meat will spin.
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5
Thread the meat onto the spit. Start with a piece of pepper or onion, then a chunk of meat. If using extra pork fat back, place a thin slice between every 2-3 pieces of meat. Pack the meat tightly together; this is the secret to keeping it juicy.
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6
Secure the ends of the meat with the rotisserie forks, tightening them well so the meat doesn't slip as it rotates.
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7
Mount the spit onto the grill and turn on the motor. Close the lid and let it roast slowly. The slow rotation allows the meat to self-baste in its own rendered fats.
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8
After the first hour, check the progress. If the exterior is browning too quickly, reduce the heat. You want a slow 'sweat' rather than a fast sear.
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9
Continue roasting for another 1 to 1.5 hours. Use an instant-read thermometer to check the internal temperature; you are looking for 165°F-170°F (74°C-77°C) for a tender, pull-apart texture.
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10
Once the meat has a dark, crispy crust and has reached temperature, carefully remove the spit from the grill.
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11
Let the meat rest on the spit for 10-15 minutes. This allows the juices to redistribute so they don't pour out when you carve it.
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12
Slide the meat and vegetables off the spit onto a large wooden board. Slice the large chunks into smaller, bite-sized pieces for serving.
💡 Chef's Tips
Always use pork shoulder (butt) rather than loin; loin is too lean and will become dry during the long roasting process. Don't skip the resting period! Cutting into the meat too early will result in a dry Kontosouvli. If you don't have a rotisserie, you can use extra-long heavy-duty skewers and turn them manually every 15 minutes over indirect heat. For an extra layer of flavor, throw a few sprigs of fresh rosemary or thyme onto the charcoal during the last 30 minutes of cooking. Make sure the meat chunks are of uniform size so they cook evenly and maintain contact on the spit.
🍽️ Serving Suggestions
Serve with warm, charred pita bread and a generous dollop of thick, garlicky Tzatziki. Pair with a fresh Horiatiki (Greek Village Salad) featuring vine-ripened tomatoes, cucumbers, and feta cheese. Accompany with 'Patates Tiganites' (Greek fries) sprinkled with sea salt and dried oregano. A chilled glass of Retsina or a robust Agiorgitiko red wine cuts through the richness of the pork perfectly. Provide lemon wedges on the side for a final bright squeeze of acidity over the roasted meat.