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
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)
- 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) 2qW7ZGqR
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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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