Pork Souvlaki Gyros (Meat Only)

• 2 lbs pork roast
• 1 teaspoon dried oregano
• 1 teaspoon greek adobo seasoning
• 1/4 cup water
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons vinegar
• 1 tablespoon soy sauce
• 2 garlic cloves
• 1/2 medium onion
• salt

1. - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
2. - Coat pork roast with the marinade.
3. - Slice the garlic and onion and spread over top of meat.
4. - Cover and refrigerate for at least 2 hours, turning and coating several times.
5. - Place all in roasting pan or dish.
6. - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
7. - After removing from oven, allow to cool to touch.
8. - Remove meat from bone, discarding any fat and/or grissle.
9. - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
10. - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
11. - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

pork roast, oregano, water, extra virgin olive oil, lemon juice, vinegar, soy sauce, garlic, onion, salt

Taken from www.food.com/recipe/pork-souvlaki-gyros-meat-only-413347 (may not work)