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
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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