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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. cumin
- 1/2 tsp. coriander
- 1 tsp. granulated garlic
- 1 tsp. paprika
- 1 tsp. turmeric
- 1/4 tsp. clove
- 1 tsp. black pepper
- 1 tsp. oregano
- 1 tsp. cayenne
- 1/2 tsp. cardamom
- 1/2 tsp. ground ginger
- 1/2 tsp. sumac
- 1 tsp. salt
- 4 lb. pork butt
- 1 cup pineapple juice
- 1 cup orange juice
- 1/2 cup apple cider vinegar
- 4 Tbsp. tahini
- 4 Tbsp. radishes (sliced)
- 1/2 tomatoes (diced)
- 1/8 cup cucumber (julienne)
- 2 kale leaves (chiffonade)
- 4 Tbsp. pomegranate seeds
- 4 naan (small rounds)
- 2 cups greek yogurt
- 1/8 cup honey
- 1/2 cup jicama (diced)
- 1/8 cup parsley (chopped)
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Directions
- Combine all of the dry spices and mix well for the rub
- Rub seasoning mix all over pork. Pour wet ingredients over pork and let marinate overnight. Place in 250F overnight or in pressure cooker for 1 hour. Shred with a fork
- Mix all ingredients with yogurt and refrigerate for 1 hour
- Warm naan, top with pork and garnish
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