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Shawarma-Style Pork Shoulder

Dinner
Fresh meats
Olymel X Collaborations
For gatherings
Weekend

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Épaule de porc grillée façon shawarma servie dans pita avec légumes

Portions4

Preparation24 h

Cooking10 min

In collaboraiton with Maitre Fumeur - Micael is the smoke master, a chef and force of nature on social media where he shares his passion for outdoor cooking techniques. His repertoire includes a dizzying variety of recipes and tips for smoking meat, fish and other foods.

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

Used products

Épaule de porc, SOC désossé capicolle

Boneless pork shoulder butt capicola

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.

Suggestion

For the full recipe video, click here : https://www.youtube.com/watch?v=TafY3yEnRiI

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