In this video I show you how to make Greek style pork shoulder roast with unbelievable crackling!!! This is known throughout Greece as traditional gourounopoula. Served as a special meal on Sundays, holidays and festivals known as panigiria. Try this easy to make pork roast and transport yourself to the flavours and aromas of Greece…
INGREDIENTS LIST
* 6-7 lbs pork shoulder
* 1/3 cup Greek extra virgin olive oil
* 2 lemons
* 2 tbsp. dried Greek oregano
* 2 lbs. small potatoes
* 1 lb. radishes
* 1 lb. carrots
* Salt & pepper to taste
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I’ll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Can you do a straight swap, belly pork for shoulder?
Greek flavours is the best in Europe
Ooh Ooh super super wow wow just love this another excellent dish omg just stay safe ❤
Greece is the cradle of civilization.
I just finished making this. It was amazing. Thank you for sharing this Ken it reminds me of the way my father use to cook.
I made it. The pork was delicious. The vegetables were too cooked. Next time I will wait for last hour before adding vegetables
I’m making this for the koritsya in the weekend. What’s the difference between this pork dish and the pork and lemon potatoes. Very similar other than the veggies. Not sure which one to make. Enjoy your shows and learning what I missed from my mom and Yiayia. Now I want to learn lol Kala Na patho. Be well 🇨🇦🇬🇷
hey there ken fellow Canadian greek here , love your approach on how u cook similar to the greek way a little of this and a little of that , u have me hooked and cooking once a week one of your recipes
Himalayan Sea Salt is excellent Ken! Opah
Kalo Pasch my Brother
OMG! I'm cracking my ribs whilst enjoying the learning…. you're so great…there's lot of love there
Hey Ken, hope you are doing great. I bought a big piece of pork shoulder for a xmas party we were invited to. I brined the meat in a mix of cold water, coarse salt, pepper corns, sugar and bay leaves for a couple of days. Then I roasted the meat as per your specifications and took it to the party. This was a Brazilian/Canadian thing. Your recipe was so good that I didn't get to taste it at all, which was great. People aimed straight at the roast ignoring a bunch of other stuff and devoured it . Cool stuff if you ask me, I am a canadian Croatian Peruvian guy and I love mixing cuisines, but your pork roast is the real thing. Cheers Matt
Thanks for the video, having friends that don't like lamb. (can you imagine?) I have shoulder roast that doesn't have the skin on, would you suggest covering the roast for the first while so that it doesn't dry out?
That looks amazing! Love the origin story behind this as well.
I tried this recipe yesterday and it turned out beyond delicious. Thank you for sharing…roast pork restaurant grade. Had it for dinner, breakfast and lunch.
I feel like jumping into the screen and bite the hell out of that pork.!!;-)
Looking forward to this one!!!
Delicious! Love this! I wanted to sit down with a fork and knife! Ugh ! 👍Thank you
Here’s the money shot 😂
Athens original born
Like how u put the history of the dish
Being adopted from Greece 🇬🇷 never got to learn how to cook Greek food so I’m learning now
It’s funny I thought of getting the same tattoo as u have on your arm GREEK PRIDE
Looks great can I use different potatoes to this and is the cooking time according to how big the pork leg is nice and simple that is what I like keep them coming.
You perfectly explain why you have no wedding band when you dug into that crispy fat cap and pulled out the 🚀 'money shot'! All kidding aside, I have now watched a few of your videos and wanted to give you feedback. I really enjoy your straightforward, uncomplicated approach and your clarity in explaining techniques and procedures. I am half Greek – grew up in Oklahoma- and during my childhood, my Dad piled our family of 7 into the station wagon 🚙 for our annual summer trip to Albany. My grandparents immigrated from Greece, spoke little English, but boy oh boy, my YiaYia could cook!! She even made her own phyllo! I have so many excellent memories form those trips, memories reinforced by the fond recollection of so many taste bud orgasms! Your videos apparently have a key to unlock that area in my grey matter where I file these (sometimes forgotten) things during the rest of the week/month/year, because so many happy, fun, innocent and honest recollections race to, and burst into my consciousness for me to re-live now as reminiscences. After watching your uploads, I sit in my chair for some time, with smiles – then a few tears, and then smiles with tears, then the two emotional indicators take turns for a while. I don't want to sound too deep or sappy; suffice to say I miss my father and his beautiful parents. God rest their souls. As for you, sir, kudos to you for sharing your culinary skills with anyone willing to listen, watch, and learn; I commend you on your ability to create and deliver a quality teaching/learning experience. Most of all — Thanks, Ken!! P.S. And just to let you know I am non-judgemental – I don't have a wedding band! -Art Karatzou
Ok, you convinced me. Looks like a winner! Will be making this dish for sure! Thanks for the video.
Hi Ken Yiasou:).
I always score a diamond shape on the pork fat cap and then bake it.
Try it next time as it really makes the crackling easier to cut and portion out.
Well done ! many very nice food is great How many hours does it want to cook? 👏👏🌟🌟😄😄