Greek Lemon Pork

The first time I tried this dish was at my mother-in-law’s house. She would fry and then boil the pork pieces and then add a generous amount of lemon. What she made was a juicy and tender piece of meat with a wonderful intense flavor achieved with only a few simple ingredients. She normally served this with french fries drenched in the delicious sauce, but rice would work just as well.

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2lb to 3lb pork shoulder roast
6 tablespoons olive oil
2 large garlic pieces, cut in half
1 tablespoon Kosher salt
1 teaspoon fresh ground pepper
Juice of 2 lemons
2 cups water or stock

Remove any fatty cap on the meat by slicing into it. Cut the piece into 1” slices and then the slices into smaller pieces. Season with salt and pepper.

Heat the oil in a cast-iron pot and sear the pieces for 2 to 3 minutes per side. You may need to sear them in batches if they don’t all fit in your pot. Once the meat has been seared, add the garlic and the liquid. Note: the meat should be fully immersed.

Cover the pot with the lid and allow it to cook for 1 hour (add additional liquid if needed). When the liquid is reduced, add the lemon juice and stir to coat the meat.

Serve immediately. Serves 2 to 4.

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