Pork shoulder with groats - Indirect woodfired oven

Pork with groats is a Greek traditional, old-time dish. It was made during winter, at a time when people living in villages rarely used pasta and every wheat-based product was homemade. Wheat groats were very popular at the time since they are nutritious and whole grain. We will share with you a recipe that combines wheat groats and pork. This is a great, Greek traditional recipe by our friend George Karagiannis. We will show you how to cook it in the indirect wood-fired oven (refer to the video below for further detail). Happy cooking and grilling everyone!

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  • 1.5 kg (3.3 lb) pork shoulder
  • 2 lt water
  • 250 g wheat groats
  • 1 large onion (diced)
  • 4 garlic cloves (thinly sliced) 
  • 20 g salt (preferably fleur de sel)
  • 2 g black peppercorns
  • 3 large, ripe tomatoes
  • 1 tbsp tomato paste
  • 4 g sweet chili flakes
  • 2 g coriander
  • A pinch of Ceylon cinnamon
  • 100 ml extra virgin olive oil


Cut the meat into chunks. Grind the peppercorns and the coriander in the mortar. Add the salt to the spices and mix. Place the meat in a clay cooking pot and add the spice mixture. Let it rest until you prepare the rest of the ingredients. Blend the tomatoes in a blender along with the tomato paste. Dice the onion. Then, add the tomato sauce to the pot. Add the sweet chili flakes and the Ceylon cinnamon, as well. Lastly, add 2 lt of water and place the pot in the indirect wood-fired oven.

COOKED ON Indirect wood-fired oven

Indirect wood-fired oven


Before preparing your ingredients, preheat the wood-fired oven. For cooking in the indirect wood-fired oven, place thin pieces of dry hardwood and alcohol-soaked cotton (for kindling) in the fire chamber. Place thicker pieces of dry hardwood on top and initiate fire. Since this dish takes longer to cook, add 1 kg of large briquettes to extend the life of your fire.

When the temperature reaches 200⁰C (392⁰F) and the wood has burned down to embers, it’s time to place the pot with your food in the oven. Cook for 2.5-3 hours. Don’t interrupt the cooking process during this time. After 3 hours approximately, remove the pot from the oven and add 250 g of wheat groats. Put the pot back in the oven instantly and cook for 20 more minutes. Then, remove the pot from the oven and wait for 20’-30’ until the groats become tender. Don’t open the lid; otherwise, the steam will escape along with the aromas. Finally, it’s time to try this excellent, traditional meal.

Happy cooking with your friends! 

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