Premium Pit-Smoked Meats

STUFFED PORK

LOIN POCKETS

POCKETS;

2 pounds Sadler’s Smokehouse Pork Loin,

   cut into ½ inch strips

4 pita breads

1 cup Napa cabbage, shredded

1 medium unpeeled red apple, cored and chopped

1 medium carrot, grated

2 green onions, sliced ¼ inch tops included

½ cup red bell pepper, finely chopped

 

DRESSING:

¼ cup apple cider vinegar

¼ cup vegetable oil

¼ cup white sugar or Splenda

¼ teaspoon garlic salt

¼ teaspoon celery salt

 

Servings: 8

Prep Time: 15 minutes; Total Time: 20 minutes

In a small bowl, whisk together all dressing ingredients until sugar or Splenda is dissolved. In a medium bowl, combine pork, cabbage, apple, carrot, green onions, and pepper. Toss with dressing. Cut pita breads in half. Stuff each pita pocket with shaved pork loin and cabbage mixture.

INGREDIENTS

DIRECTIONS

1206 N. Frisco, Henderson, Texas 75652

800-777-5581 | www.sadlerssmokehouse.com

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For over 65 years, Sadler's Smokehouse has been committed to providing premium, pit-smoked meats. Our mission is to continue to offer you the finest quality products while maintain integrity to our tradition and heritage. From our family to yours, since 1948.

EDI Trading Partners

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