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Shawarma-Style Pork Shoulder
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Preparation time
Cooking time
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Maitre Fumeur
Micael is the smoke master, a chef and force of nature on social media where he shares his passion for ancestral cooking techniques. His repertoire includes a dizzying variety of recipes and tips for smoking meat, fish and other foods.ingredients
- 1 Olymel boneless pork shoulder butt capicola
- 10 pita breads
- 1 cup pickled turnips
Marinade:
- 1/3 cup olive oil
- 1 tbsp whole grain mustard
- Juice of 1 lemon
- 3 garlic cloves, crushed
- 1 ½ tsp ground cumin
- 2 tsp smoked paprika
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp dried oregano
- 1 tsp ground turmeric
- 1 tsp chili flakes
instructions
- Slice the pork shoulder into pieces about 2 cm thick.
- In a large dish or resealable bag, mix all the marinade ingredients. Add the pork slices and marinate in the refrigerator for 24 to 48 hours.
- Stack the marinated pork slices on a shawarma skewer or rotisserie spit.
- Preheat the BBQ to 300°F using indirect heat. Cook for about 4 to 4.5 hours, until the internal temperature reaches around 170°F.
- Once cooked, slice the meat and fill the pita breads. Add pickled turnips and garlic sauce.