Dinner - Pulled Pork "Souvlaki" with Slow Braised Potatoes, Caramelized Parsnips with Onion, and Fresh Tzatsiki

So for some reason, my local grocery store had Pork Sirloin on sale for $1.49/lb so I bought a large-ish piece for about $5, though I really should have bought more. Because this was not actually done on skewers, or grilled, so it's not really Souvlaki, but it tastes sort of like what pork Souvlaki tastes like; but is also pulled pork, so it's double delicious. I also like finding excuses to make yogurt based sauces (or cheese for that matter) so that's kind of how this happened. I also had some Ontario parsnips on hand, so I made a side of caramelized onions and julienne parsnips.

Pulled Pork "Souvlaki"

1.5kg Pork Sirloin

3 Tbsp Olive Oil

2 Tbsp White Vinegar

1 Tbsp Lemon Juice

2 Tsp Ea Dried Dill, Granulated Garlic Powder, Oregano, Thyme

3/4 Cup Cold water

1. Cut pork into 6cm cubes, marinate in bag with other ingredients for 2 hours.

2. Pour into covered oven proof dish and bake for 4 hours at 375F.
3. Remove pork and break into strands.

Slow Braised Potatoes

6 Small Russet Potatoes, Peeled, Halved

1 Litre Organic Chicken Stock

1/2 Tbsp Dried Dill

1 1/2 Tbsp Lemon Juice

1/2 Tbsp Ea Dried Dill and Granulated Garlic

1 Tsp ea Salt and Pepper

1. Place all ingredients in a medium saucepan and leave on the low heat for about 2 hours or until semi-soft. Leave in hot liquid until cooled.

2. Drain and reserve liquid. Refrigerate.

3. Pan fry potatoes in olive oil and lemon until lightly caramelized on at least 1 flat side.

Caramelized Parsnip and Onions

1. Slice onions thinly. Peel and Julienne Parsnips.
2. Place in frying pan over low heat. Salt lightly and cover with lid.
3. Cook until onions and parsnips are caramelized.

Tzatsiki

300g Balkan Style Plain Yogurt (6% M.F.)

1/2 Tbsp Dried Dill

1 Tbsp Ea Lemon Juice and Olive Oil

70g Cucumber, Pre-weight, Peeled, finely grated, salted, squeezed, and drained.

1/4 Cup Green Onion

1 Clove Garlic, Minced

1/2 Tbsp Honey

1 Pinch of Cayenne Pepper

1. Mix all ingredients well and refrigerate for at least 6 hours before serving.