Onion Marinated Pork
Tender pork shoulder marinated overnight in fresh onion juice, olive oil, and Greek seasoning, then grilled until juicy and charred.
Servings: 6 people
Cost: 20
Ingredients
- 2 medium yellow or white onions
- 1 ½ tsp kosher salt divided (reduce if your seasoning is salty)
- 2 lb boneless pork shoulder trimmed and cut into 1-inch chunks
- 1 tsp black pepper
- 2 tbsp Greek Freak seasoning
- 3 tbsp olive oil plus more for the grill
- Lemon wedges pita, and tzatziki, for serving (optional)
Instructions
- Grate the onions on the large holes of a box grater into a large bowl. Sprinkle with 1 tsp salt and let sit 5-10 minutes.
- Squeeze the grated onion firmly with your hands (or in cheesecloth) to release the juice. Keep both the juice and the pulp in the bowl.
- Add the pork, remaining ½ tsp salt, pepper, Greek Freak seasoning, and olive oil. Toss until well coated.
- Cover and refrigerate 8-24 hours.
- If using wooden skewers, soak 30 minutes. Scrape most of the onion pulp off the pork and thread onto skewers, leaving small gaps between pieces.
- Preheat the grill to medium-high (400-450°F) and oil the grates.
- Grill 12-15 minutes, turning every 3-4 minutes, until charred in spots and the pork reaches at least 145°F (155-160°F for extra-tender shoulder).
- Rest 5 minutes and serve with lemon wedges, pita, and tzatziki.
Notes
Freeze raw pork in the marinade up to 3 months and thaw overnight in the fridge.
Chicken thighs work too - marinate 4-12 hours and cook to 165°F.
Nutrition
Calories: 269kcal | Carbohydrates: 4g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 665mg | Potassium: 630mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
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