1 Mix the marinade ingredients in a non-reactive container and submerge the sliced meat. Cover and refrigerate overnight for best results. If you remember, turn the meat once.
2 On the day of the feast, thread the meat onto a long metal skewer (or two) and press all the fresh herbs in-between the slices of meat. Finish off with half a naartjie at the end of the skewers and place in the wire basket of your electric rotisserie.
3 Braai the pork over low coals for about 2–3 hours; the meat will rotate slowly over the heat. The cooking time will depend on the heat of the fire, so check it every hour or so. If your braai has a thermometer, you want the temperature to be about 160°C.
Tip Mix about 30ml BBQ sauce with ½ a cup of the remaining marinade and baste the meat with this sauce every 30 minutes.
4 Once the meat is braaied to your liking, remove and allow to rest for 10 minutes. Arrange the salad ingredients on a large platter and serve the succulent meat, carved gyro-style and stuffed in large flatbreads, with the salad. To slice the meat, hold it upright at an angle and slice downwards, carving thin slices.
Ask your butcher for a whole deboned joint, rindless but with an even layer of fat. (If you ask nicely, they might slice the meat for you with their sharp knives.)
An electric rotisserie is not essential. Braai your pork gently over medium coals, turning frequently. If you have a kettle braai, close the lid and monitor the temperature – 160°C is ideal. Otherwise, roast the meat in the oven, turning as needed.
Feel free to play with the accompaniments: a salsa of ripe avocado, diced sweet pineapple, chopped coriander, red onion and cucumber is delicious; otherwise, throw some sun-ripened tomatoes, a spoonful of hummus and dill pickles into the mix to complement the Mediterranean flavours.