BBQ-Heroes

Juicy Pork Shawarma

Pork shawarma is a classic in the Netherlands but often overlooked when it comes to barbecue. This recipe gives you perfectly marinated pork shoulder, slow-roasted on the rotisserie, for a juicy and flavourful result that rivals your favourite shawarma shop.

Shawarma is usually made from lamb, turkey, or chicken, but we use pork shoulder. While it might seem unconventional, pork shawarma is incredibly popular in the Netherlands.

For perfectly even slices of pork shoulder (Boston butt), it’s easiest to cut it when it’s not fully thawed. The slightly firmer texture helps you achieve clean, straight cuts.

The shawarma marinade consists of olive oil and lemon juice, packed with spices. The key ingredients are cinnamon and ginger, which create an unmistakable shawarma aroma and taste.

After marinating overnight, we stacked the pork slices onto the spit. We added half an onion at each end to keep everything in place. This is not for flavour but to stabilize the meat during grilling. Then we grill it at 250ºC (480ºF) in the grill.

Cooking shawarma on the grill mimics the classic shawarma shop technique. When the outer layer is dark brown with a few crisp edges, you can shave it off with a sharp knife. Close the lid to let the rest cook while you build your first pita.

When you are not sure if the meat is done, you can use a meat thermometer. An internal temperature of 65ºC (149ºF) is ideal, but going a bit higher is fine since pork shoulder is naturally tender and juicy and very forgiving.

Serve your pork shawarma with pita bread, fresh lettuce, cucumber, tomato, and thinly sliced red onion. Don’t forget a generous dollop of garlic sauce and a spicy sauce for those who like a kick. If you try this recipe, let us know in the comments—or better yet, share a photo on Instagram and tag @bbqhelden. We’d love to see you made.

Ingredients

For the Shawarma

  • Pork shoulder (Boston butt)
  • 1 large onion

For the Marinade

  • 80 ml olive oil
  • Juice of 1 lemon
  • 1 tbsp granulated garlic
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp oregano
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper

For Serving

  • Thinly sliced red onion
  • Garlic sauce
  • Cucumber slices
  • Lemon wedges
  • Tomato slices
  • Lettuce
  • Pita bread

Instructions

  1. Slice the pork shoulder into 1 cm (1/2-inch) thick pieces.
  2. Combine all marinade ingredients in a large bowl. Add the pork slices, ensuring they’re fully coated. Let the meat marinate for several hours or overnight.
  3. Thread half an onion onto the spit, followed by the marinated pork slices. Distribute the meat evenly for balance, finishing with another half onion.
  4. Place the rotisserie in the barbecue and grill until the outer layer is beautifully browned, and the internal temperature reaches at least 65ºC (149ºF).
  5. Shave off the browned outer meat in thin strips, leaving the rest to continue grilling.
  6. Serve with pita bread, fresh vegetables, and your favourite sauces.

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