Gyro layered roast

Ingredients for 15 servings:

• 3 kg pork neck
• 1 kg onion(s), peeled and finely chopped
• 500 g red cabbage, finely chopped
• 100 g gyros spice
• 100 ml olive oil
• a little salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Creation by italiamann

Have the butcher slice the pork neck lengthwise like a roulade and stack them together again. Mix the gyro seasoning with the oil in a bowl, season with salt and pepper to taste, to create a nice liquid marinade. Place the first slice of pork neck on top and brush only the visible side with the marinade. Add a layer of onions (and some red cabbage, if desired), and continue layering until all the meat is used up. To tie the meat, first tie a knot at the beginning of the roast, then at the end, and then in the middle. Don’t tie the first three knots too tightly, otherwise the stuffing will squeeze out. Then tie as usual, always carefully. Roast in a preheated oven at 180°C (top/bottom heat) for 1.5-2 hours until the internal temperature reaches 75°C. Baste the meat frequently with the meat juices. Don’t be alarmed, the roast will shrink considerably because the onions will also lose water. When serving, work from string to string, cutting the meat into small pieces. Serve with rice or flatbread, salad, and tzatziki.