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.