Greek Pork Giouvetsi with Orzo | Juicy Baked Classic

Preheat the oven to 180 °C. Cut the pork shoulder into bite-sized cubes, about 2–3 cm, then season with salt and freshly ground black pepper. Finely chop the onion and crush the garlic cloves.

Heat 2 tablespoons of olive oil in a deep oven-safe skillet or pot over medium-high heat. Add the pork cubes and sear for 5–7 minutes until nicely golden brown on all sides, then transfer the meat onto a plate.

Add the remaining 1 tablespoon of olive oil to the remaining fat, then sauté the chopped onion for 3–4 minutes until translucent. Stir in the crushed garlic, dried oregano, and a pinch of ground cinnamon, then cook for another half a minute until fragrant.