Pulled Pork Gyros with Cucumber Dill Sauce and Feta
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Gee-ro? Guy-ro? Year-oh? Whatever-o, these beauts are a delicious variation on the Greek wrap slash taco slash sandwich, with tender pulled pork and peppery arugula. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim cucumber and grate on large holes of a box grater. Press grated cucumber with paper towels to remove moisture.
Core tomato, quarter, and slice into ¼" pieces.
Coarsely chop pulled pork. Excess fat will render while cooking and add flavor.
Make the Cucumber Dill Sauce
In a mixing bowl, combine sour cream, seasoning blend, cucumber (leave any excess water behind), and a pinch of pepper. Set aside.
Cook the Pork Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add onion to hot pan and stir occasionally until softened, 1-2 minutes.
Add pork and stir occasionally, breaking up meat until heated through, 2-3 minutes.
Add 2 Tbsp. water and stir occasionally until combined, 1-2 minutes.
Remove from burner.
Assemble Gyros and Finish Dish
Microwave flatbreads until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling flatbreads with pork filling, and topping with cucumber dill sauce, feta, tomato, and arugula. Bon appétit!
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