BBQ pulled pork shawarma pita breads with garlic skyr & pomegranate seeds

Fancying something a little different on the BBQ? Try our BBQ Pulled Pork Shawarma. Pairing perfectly with pita breads, garlic skyr and a sprinkle of pomegranate seeds, these flavour filled pockets of soft and tender pork will be a family favourite. Easy to cook as it is one of our sous vide cuts, our Pulled Pork Shawarma is perfect for camping trips or an easier meal on the barbie.

35 mins

5

Easy

• Field & Flower Pulled Pork Shawarma (540g)
• 80g Pomegranate seeds
• 5 pita breads, sliced open
• Handful of parsley, chopped

For the garlic skyr:
• 150ml Field & Flower Fen Farm Natural Skyr
• 3 cloves of garlic, crushed
• Lemon, juiced
• 1 tsp dried mint

1. Heat up the BBQ until the coals are ashy white and hot.

2. Tightly wrap up the sous vide pulled pork shawarma in tin foil, tight enough so the flavoursome juices will not leak. Place onto indirect heat on the BBQ for around 20-25 minutes.

3. Meanwhile, whip up some garlic skyr. In a bowl, mix together our Fen Farm Natural Skyr, crushed garlic, lemon juice and the dried mint, then set aside.

4. Place the pita breads onto the BBQ for a couple of minutes until warmed. Carefully remove from the BBQ and gently slice open to create a little pocket.

5. Once the pork is cooked, open up the tinfoil and check the centre of the pork is piping hot. Then, unfold the tin foil (carefully, this will be hot) and use two forks to shred it. Once fully shredded, equally place the pork into each pita bread with a dollop of the garlic skyr and a sprinkle of pomegranate seeds and parsley.

6. Enjoy!