• 2 1/2 lb pork shoulder
• juice of 2 lemons
• 1/4 cup + 1 Tbsp extra virgin olive oil
• 8 garlic cloves - peeled and minced
• 1 med size tomato
• 2 med onions - peeled
• 1 Tbsp + 1 tsp paprika (sweet or smoked)
• 1 Tbsp kosher salt
• 2 tsp ground black pepper
• 1 1/2 Tbsp fresh oregano (5 sprigs)
• Serving: warm pita,sliced cucumber, diced onions, chopped tomato, tzalziki sauce or ranch dressing

1. Freeze shoulder 1 hr to firm up. Remove from freezer, discard skin, slice into 1/2“ thick pieces cutting across the grain.
2. In large bowl whisk lemon juice, 1/4 cup olive oil, and garlic. Use box grater to add tomato and 1 onion. Add 1 Tbsp paprika, salt, pepper, and oregano leaves. Whisk together, add meat to bowl, toss to combine, cover, refrigerate 1 hr to overnight.
3. Heat oven to 450 deg, use 1 Tbsp olive oil to grease large rimmed baking pan. Quarter remaining onion and add to pork.
4. Roast until browned and crisp at edges and cooked through, 30-40 min. Check at 20 min. and drain excessive liquid.
5. When finished cooking allow to rest 2 min., chop into bits, sprinkle remaining paprika over meat.
6. Serve with warm pita, sliced cucumber, diced onions, chopped tomato, and tzalziki sauce.

Serves: 8      Total cook time: 40 min. + 1hr-overnight marinade
Source: NYT cooking app