This pork souvla recipe is an absolute must-try if you want to experience the true taste of an authentic Greek Cypriot BBQ, kontosouvli style! Juicy pork belly and neck in a beautiful marinade made from a citrus and herb blend, then slow-cooked on a rotisserie over charcoal.

Trust me, this traditional souvla will bring the smoky flavours of Cyprus right to your backyard. Whether it’s a BBQ or a family feast, this recipe guarantees to impress! If you're looking for a lamb version, check out my lamb kontsouvli recipe. For something similar with a lighter twist, try my chicken kontosouvli. And if you prefer a smaller, souvlaki-style option, see my pork souvlaki recipe.
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Why you will love this recipe
- Bursting with Flavour: The citrus and herb marinade infuses the pork with bold Mediterranean flavours that perfectly complement the rich, smokey taste of the charcoal. Each bite is layered with deliciousness, thanks to the slow, charcoal grilling process.
- Perfectly Tender: Cooking larger pieces of pork on the souvla means the meat turns out juicy and tender on the inside, while the outside achieves a beautifully crispy texture. The souvla rotisserie method ensures the pork is evenly cooked for a perfect balance of textures.
- Great for Gatherings: Whether you’re hosting a family BBQ or a big celebration, this dish naturally brings everyone together as they watch the meat slowly turn on the rotisserie. You’ll feel like you’re right in the middle of a Greek or Cypriot family feast!
- Simple and Set-and-Forget: Once the meat is turning on the rotisserie, it’s almost a set-and-forget situation! The traditional Greek cooking style takes over, giving you that authentic, slow-cooked BBQ experience with minimal effort.

Overview of the key steps
This method of cooking larger pieces of meat on the souvla is called kontosouvli. Here is an overview of the key steps:
1. Marinate the Pork: Prepare a flavorful citrus and herb marinade, and coat the larger pieces of pork. Let the pork marinate for a few hours to soak up all the delicious flavours.
2. Prepare the Charcoal: Get your Cyprus BBQ ready by lighting the charcoal. You’ll want the coals white-hot and ready to give the meat that perfect smokey flavour.
3. Skewer the Meat: Carefully thread the marinated pork onto large metal skewers, alternating between fatty and lean cuts for even flavour. Make sure the meat is securely in place for even cooking.
4. Slow-Cook on the Souvla: Place the spit on the charcoal, and let the pork slowly cook on the rotisserie. The meat will turn continuously, cooking evenly and absorbing the smokey goodness.
Watch the short video tutorial
Want to see how it's done? Watch my step-by-step video tutorial on cooking this pork souvla recipe, kontosouvli style and see how easy it is to master this delicious recipe.
Don't forget to like, comment, and share this video with friends who love BBQ!
Ingredients Overview
Here’s a quick look at the fresh ingredients that make this pork so tasty. As always, see the recipe card below for precise quantities.

- Pork belly & pork neck: The combo of pork belly and neck gives you the perfect balance of fat and lean meat. I love blending these cuts and it gives a really you tender and juicy result!
- White and black peppercorns: Crushing these peppercorns gives them a stronger flavour, giving the marinade a much bolder kick.
- Oregano & coriander seeds: Traditional herbs for a truly Meditteranean flavour.
- Freshly squeezed orange juice: This juice not only brightens everything up, balancing the richness of the pork with its zesty, tangy flavour, but it also helps tenderise it slightly.
- Olive oil: A staple in Greek Cypriot cooking! Adding extra depth and ensuring the pork stays even more moist and juicy.
- Garlic & rosemary: Trust me, the aroma of these ingredients together is unbeatable! They add a classic Mediterranean touch that elevates the dish.
- Sea salt: Always use good quality sea salt and let it enhance all the other flavours!

Step by Step Instructions
Follow these simple steps using the images with their corresponding steps! If you get stuck while following this method, please watch my video for more help. I’ll guide you through each stage of making this delicious pork souvla from start to finish.
Preparing the pork

- Cut the Pork: Start by cutting your pork into large, fist-sized chunks. This helps ensure the meat stays tender and juicy during the long cooking process. I recommend using both pork belly and pork neck for the perfect balance of fat and lean meat.
- Crush the Spices: Using a pestle and mortar, crush the white and black peppercorns, dried oregano, and coriander seeds into a fine mixture. This process releases the bold flavours of the spices, which will infuse the pork with incredible Mediterranean aromas.
- Prepare the Marinade: In a blender, combine the crushed spice mixture with freshly squeezed orange juice, olive oil, garlic, rosemary, and sea salt. Blend until smooth to create a beautiful citrus and herb marinade that will coat the pork.
- Marinate the Pork: Place the pork chunks into a large bowl and pour the marinade over them. Massage the marinade into the meat, making sure every piece is coated. Cover the bowl and let the pork marinate in the fridge for at least 2 hours, or ideally overnight for maximum flavour.
Cooking on the charcoal

- Prepare the Charcoal: About 30 minutes before cooking, light the charcoal in your Cyprus BBQ. Ensure the charcoal is well lit and spread out evenly. If needed, use some ash to control the temperature. Start the cook on a low to medium heat, which helps the pork cook evenly without burning.
- Skewer the Pork: Once the pork is marinated, remove it from the fridge and thread the chunks onto a large metal skewer (spit). Alternate between pork belly and pork neck, starting and finishing with a fatty piece to ensure the pork stays juicy and flavourful throughout the cook. I use a large white or red onion as a prong to help hold the meat in place.
- Cook on the Rotisserie: Ensure the pork is cooking over a low to medium heat. As the meat turns, it will cook evenly and develop a crispy exterior. After about 1.5 to 2 hours, you can increase the heat by lowering the skewer closer to the charcoal, adding more charcoal, or scratching the charcoal to increase airflow and heat.
- Check for Doneness and Colour: The pork should have a beautiful brown colour on the outside. The internal temperature of the pork especially with the belly should reach at least 70°C (160°F) for a tender result. For a more well-done finish, aim for around 80°C (175°F).
- Rest and Serve: Once cooked, remove the pork from the BBQ and let it rest for 10 minutes. This allows the juices to settle and keeps the meat moist. Carve the pork, sprinkle salt and pepper and serve with a big squeeze of lemon juice to bring out the flavours even more. Enjoy with warm pita bread, Greek salad salad, and tzatziki for the full experience of Greek cuisine.

Serving Suggestions
If you’re using a Cyprus BBQ like mine that has multiple rotisseries and a grill plate, you can cook many different things at the same time while you have the meat turning. Why not add some sheftalies (Cypriot pork sausages) to the grill plate, or throw on some Greek souvlaki for smaller pieces of meat? If you're feeling fancy, why not try adding on some chicken wings?
Here are a few other ideas for a complete meal:
- Warm Pita Bread: Serve the tender, juicy pork tucked inside warm Greek pita bread. For a different take, try my Cypriot pita bread recipe—a pocket-style pita that’s perfect for stuffing with pork, tzatziki sauce, fresh tomatoes, cucumber, onion, chopped parsley, and a squeeze of lemon for a bright, fresh flavour.
- Traditional Greek and Cypriot Sides: Pair the pork with a traditional Greek salad (horiatiki salata) made with tomatoes, cucumbers, olives, and feta cheese. To add variety, you can also serve it with a Cypriot potato salad, the perfect way to complement the meal with a nice mix of different flavours and textures.
- Lemon and Tzatziki: Don’t forget to serve with extra lemon wedges and a generous bowl of tzatziki sauce for dipping. The tangy lemon and creamy tzatziki elevate the flavours, bringing a fresh and zesty finish to the meal.
- Grilled Vegetables: You can also serve this pork souvla with a side of grilled vegetables like zucchini, bell peppers (capsicums), or eggplant, all cooked over the same charcoal for an added smokey flavour.
- Need a Dessert?: Why not prepare one of my make-ahead desserts like portokalopita (Greek orange cake) or sokolatopita (Greek chocolate cake)? These are great to have ready for the day of the BBQ and are sure to impress your guests.
Top Tips

- Marinate for Maximum Flavour: The longer you marinate the pork, the better! Let the meat soak in the citrus and herb marinade for at least 2 hours, but ideally overnight, to allow all the flavours to penetrate the pork deeply.
- Control the Heat: Start cooking the pork on a low to medium heat. This slow and steady approach ensures the meat cooks evenly without drying out. Towards the end of cooking, you increase the heat by lowering the rotisserie closer to the charcoal or adding more coals.
- Use Fatty Cuts: Make sure to alternate between pieces of pork belly and pork neck, starting and finishing with a fatty piece. The fat renders slowly as the pork cooks, keeping it moist and flavorful.
- Rest the Meat: After cooking, let the pork rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, keeping it juicy.
Storage
If you have any leftover meat from the BBQ, here’s how to store it for the best results:
Refrigeration
Once the pork has cooled completely, transfer it to an airtight container and store it in the fridge for up to 3 days. When you’re ready to eat, gently reheat the pork in a pan or on a grill to keep it tender and crispy. Pair it with a fresh salad, and you’ve got an easy main dish ready for lunch or dinner!
Freezing
I always have containers of this delicious meat in the freezer, and they’re the perfect cheat dinner! Just thaw it overnight in the fridge and reheat on the grill or in the oven for a quick, flavorful meal.
I like to wrap my airtight container with an extra layer of plastic wrap for a tighter seal, and I mark it with the date to keep track. You can store the pork in the freezer for up to 2 months.
What’s the Difference Between Souvlaki and Souvla?
Although both souvlaki and souvla (kontosouvli) are popular Greek and Cypriot BBQ dishes, the key differences lie in the size of the meat pieces and the cooking methods.

- Souvlaki: This dish consists of small pieces of meat (usually pork, chicken, or lamb) skewered on wooden skewers and cooked quickly over high heat, often on a grill.
- Souvla: This features larger cuts of meat, like pork, lamb, or chicken again, skewered on metal skewers known as spits and cooked for a longer period over charcoal. This method can take several hours, allowing the meat to absorb the smokey flavours and become tender and juicy.
Ioannis Vouzas says
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