Pork souvlaki on the S6


 
Nice! I liked the pork shoulder as it cooked it to 165°f. That extra fat really keeps it moist and flavorful. Yours looks great. What was your pull temp off the grill for the meat?
 
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Brett-EDH said:
Nice! I liked the pork shoulder as it cooked it to 165°f. That extra fat really keeps it. List and flavorful. Yours looks great. What was your pull temp off the grill for the meat?
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They say you can pull it at 145, wife won’t eat pork with any pink, so I pulled it at 150-155.
The vinegar made it nice and tender. I will make this again.
 
Bruno said:
They say you can pull it at 145, wife won’t eat pork with any pink, so I pulled it at 150-155.
The vinegar made it nice and tender. I will make this again.
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Exactly , the vinegar gives you a longer runway to cook it as the meat is tenderized. Good call on your temp.

You can substitute chicken in this recipe too. Just don’t go too long on the marinade as the vinegar will “cook” the protein.

Glad you were inspired. This is a winning recipe for sure.
 
Showed the MRS and she said OMG and started looking up tzatziki recipes……..I said we had a double pack of tenderloin in the freezer Costco style, and she said we are making it…..double inspired.
It will be done shortly it seems……
 
Darryl - swazies said:
Showed the MRS and she said OMG and started looking up tzatziki recipes……..I said we had a double pack of tenderloin in the freezer Costco style, and she said we are making it…..double inspired.
It will be done shortly it seems……
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Those were Costco double packs, I cooked them all so I could have some easy lunches this week.
I doubled the recipe and added a little more Dijon than it said, I also couldn’t find the paprika so I used a little cayenne. We like a little kick, it was really good.
The lemon squeeze at the end was key as well.
Also I did something I’m not used to but the recipe said to salt after the marinade, saying it wouldn’t dry out the meat, it seemed to work.
 
Just wanted to follow up on this, just had it for dinner again and it’s amazing, pork is tender and tasty, mixed with the tzatziki and chili garlic sauce 10 out of 10.IMG_7450.jpeg
 
timothy said:
I would never thought of that combo, good call!
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Our favorite Mediterranean spot always has a red hot sauce that reminds me of that chili garlic sauce. I have to look it up.
I will say the tzatziki was pretty easy and just really great.
www.loveandlemons.com

Tzatziki - Love and Lemons

Learn how to make tzatziki sauce with this easy recipe! Made with cucumber, yogurt, lemon, olive oil & herbs, this tzatziki is refreshing dip or spread.
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I don’t like mint so I didn’t use it.
 
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