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Pulled Pork Gyro

I love pulled pork; when I make it, I make a ton of it and freeze it. Most of the time, I make BBQ pulled pork sandwiches and vinegary coleslaw with my pulled pork. If I am feeling adventurous, I might turn it into a BBQ pulled pork pizza. Today, however, I felt particularly daring.

Do you have a spice in your pantry that you never use? I have many, and I am aiming to remedy that situation. My plan today was to use Ras al hanout, a Moroccan spice blend that has no particular recipe but may include the following:  cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. I thought it would be perfect to use with my pulled pork in gyro.

Add a simple garlicky white sauce and crunchy, vinegary salad, and we are in business. Enjoy!

1 heart of romaine, chopped
2 pitas
1 tablespoon Ras el hanout
1/4 cup sour cream
1 large garlic, minced
1 plum tomato, diced
1/2 red onion, sliced into moons
2 tablespoon olive oil, divided
1 tablespoon apple cider vinegar
1/2 pound pulled pork, shredded
salt and pepper

To make the sauce, combine half the minced garlic, all the sour cream, 1 teaspoon of water and salt and pepper to taste. Stir to combine.

Toss the tomato, onion, romaine, remaining garlic, vinegar and 1 tablespoon of oil together, Season with salt and pepper and set aside.

Meanwhile, preheat the broiler. In an oven-proof skillet, heat 1 tablespoon of oil. Add the Ras el hanout and cook until fragrant. Stir in 1/3 cup water and bring to a boil. Remove from the heat and stir in the pulled pork.

Drizzle over the top of the pulled pork with more oil and broil in the oven for 5 minutes until the pork is golden brown. Remove and set aside.

Brush the pitas with olive oil and broil in the oven on the rack for 1 to 2 minutes a side until golden brown.

Assemble your gyro with pulled pork, salad and white sauce. Enjoy!


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