Express
Pulled Pork Gyros with Dill Crema and Feta
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!
In Your Box (serves 2)
- 8 oz. Fully Cooked Pulled Pork
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- 1 Roma Tomato
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- 1 Shallot
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- ½ oz. Baby Arugula
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- 2 Dill Sprigs
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.
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Nutrition (per serving) d3VKpyPD
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Calories750
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Carbohydrates60g
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Net Carbs58g
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Fat41g
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Protein38g
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Sodium1630mg
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
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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.
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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.
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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
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Prepare the Ingredients
Stem dill and coarsely chop.
Core tomato and cut into 1/4" dice.Peel and halve shallot. Slice thinly.Coarsely chop pulled pork. Excess fat will render while cooking and add flavor. -
Make the Dill Crema
In a mixing bowl, combine sour cream, dill, and a pinch of pepper. Set aside.
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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. -
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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