Ingredients

• 2 pounds boneless pork shoulder, 1 1/2-inch cubes
• 1/2 cup lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons garlic, chopped
• 3 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 6 pitas
• Shredded Salad, recipe below
• 3 cups shredded green leaf lettuce
• 1 small white onion, thinly sliced into half moons
• 3 large round tomatoes, medium dice
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. Special equipment: Wooden Skewers, 8-inches long
2. Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.
3. Toss all the ingredients in a large bowl, taste and adjust seasonings.