Grilled Pork Flatbread Sandwiches

Serves 10 people, or 5 very hungry people.

1-1.5 lb pork shoulder roast, trimmed
1 head romaine lettuce
Small box of cherry or grape tomatoes, halved
Cucumber dill dip OR tzitziki sauce
Feta cheese crumbles
2 pkgs whole wheat Mediterranean flatbread packages
Olive oil

Marinade:
½ cup lemon juice
1/3 cup olive oil
1 Tbsp crushed dried rosemary
1 Tbsp crushed dried thyme
1 Tbsp fresh basil, minced
3 Tbsp fresh minced garlic
1 Tbsp kosher salt
1 Tbsp cracked black pepper

Combine all ingredients into a ziploc bag and place roast into it.

Let sit in fridge for at LEAST 4 hours, if not overnight.

Pre-heat grill to 360 degrees.

Remove roast from Ziploc and shake off excess juice.

Place onto middle of grill and let cook 5 mins.

Turn 30 degrees and grill again another 5 mins.

Flip over and grill another 5 mins.

Turn 30 degrees and grill again another 5 mins.

Turn down heat in middle of the grill and place heat-resistant meat thermometer into meat.

Place meat into middle of grill and let cook 20 mins.

Turn over, check thermometer, and let cook another 20 mins, or until thermometer reads 165 degrees.

Let meat rest, covered, for 10 minutes.

Brush both sides of the flatbread with olive oil

Grill for 3 minutes each side, turning gently.

Build your sandwich with sauce, then layer with lettuce, tomatoes, pork and feta cheese.