Braised Pork Shawarma

Pork ShawarmaPodcast Recommendation:

Servings: 4-5 servings

Prep Time: 20 minutes | Cook Time: 2.5-3 hours


  • 1/4 cup shawarma spices* (cumin, cloves, cardamom, cinnamon, bay leaves, coriander, and ginger)
  • 1/8 cup ground turmeric, plus more as needed for more intense flavoring
  • garlic salt and ground black pepper
  • 3/4 teaspoon cayenne pepper
  • 4 tablespoons olive oil
  • 1 (2-pound) bone-in pork shoulder roast
  • 1 hot pepper (jalapeño or serrano chile), sliced in half and de-seeded
  • 4 large garlic cloves, minced
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 2-2.5 cups broth
  • 1/2 cup fresh cilantro, chopped

*I used Aroma Garden Mills Shawarma Spices which I purchased at a Carrefour in Amman, Jordan.


  1. preheat oven to 350 degrees
  2. pour 2 tablespoons olive oil on pork, coating both sides
  3. liberally sprinkle shawarma spices, cayenne pepper, turmeric, garlic salt, and ground black pepper on both sides of pork
  4. heat remaining 2 tablespoons of oil in a dutch oven (or other oven-safe pot) over medium hot heat
  5. sear all sides of the pork, about 3 minutes per side and then remove from pot
  6. reduce heat to medium and add garlic, onion, and celery and sauté for 3-5 minutes, until onion is soft and translucent
  7. add pork back into pot
  8. nestle pepper halves underneath the pork
  9. add chopped cilantro
  10. add broth (it shouldn’t totally submerge the meat) to the pot
  11. put the lid on the pot and stick it in the oven
  12. check the pot every 30-60 minutes to baste (pour liquids over the meat) for 2.5-3 hours
  13. if the liquids evaporate too quickly then add more (1/2 cup at a time) and reduce oven heat to 300 degrees

Suggestions: Serve with naan bread or pita, turmeric-seasoned basmati rice and beans, and oven-roasted cauliflower. Garnish with dollops of plain greek yogurt and cholula.

Recipe adapted from here.


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