15 Minute Meal Kit

Pulled Pork Gyros with Dill Crema and Feta

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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 you!
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.

In Your Box (serves 2)

  • Info
    2 tsp. Chicken Demi-Glace
  • 1 Shallot
  • 2 Dill Sprigs
  • 8 oz. Fully Cooked Pulled Pork
  • Info
    1 oz. Feta Cheese Crumbles
  • ½ oz. Baby Arugula
  • Info
    2 oz. Sour Cream
  • 1 Roma Tomato
  • Info
    4 Mini Naan Flatbreads

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.

  • Nutrition (per serving)

  • Calories
    749
  • Carbohydrates
    60g
  • Fat
    41g
  • Protein
    38g
  • Sodium
    1630mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground pork, follow same instructions as pulled pork in Step 3, cooking before shallot and breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

  • If using ground turkey, follow same instructions as pulled pork in Step 3, cooking before shallot and breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

  • If using flank steak, follow same instructions as pulled pork in Step 3, cooking before shallot and stirring occasionally until no pink remains and flank steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes

  1. 1

    Prepare the Ingredients

    Stem dill and coarsely chop. Core tomato and cut into ¼" dice. Peel and halve shallot. Slice thinly. Coarsely chop pulled pork. Excess fat will render while cooking and add flavor.

  2. 2

    Make the Dill Crema

    In a mixing bowl, combine sour cream, dill, and a pinch of pepper. Set aside.

  3. 3

    Cook the Pork Filling

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shallot 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 demi-glace. Stir occasionally until combined, 1-2 minutes. Remove from burner.

  4. 4

    Assemble Gyros and Finish Dish

    Wrap flatbreads in a moist paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card, filling flatbreads with pork filling, and topping with dill crema, feta, tomato, and arugula. Bon appétit!

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