• 15 pounds boneless pork roast
  • 12 apples (each, chopped *)
  • 6 cups celery (chopped)
  • 1 cup mayonnaise
  • 3 1/4 cups barbecue sauce
  • 2 cups cranraisins (OR raisins)
  • 1 tablespoon salt
  • 50 pita bread rounds (each, whole wheat, 4-inch)
  • 50 lettuce leaves (each, washed, divided)


  1. Place roast on rack in shallow roasting pan. Do not cover pan.
  2. Insert meat thermometer into the center of the roast.
  3. Cook at 325 degrees Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
  4. (Approximate oven time may vary depending on oven use, and weight of pork being cooked. Start checking with a thermometer an hour into cooking time.)
  5. Remove from oven and let the roast "rest" for 15 minutes.
  6. Place in a shallow pan, allowing space around the roast.
  7. Cover and refrigerate, cooling to 40 degrees Fahrenheit within 4 hours.
  8. Cube chilled roast (about 10 pounds cooked) into approximately ¼ by ¼ inch cubes.
  9. Cover and refrigerate until needed.
  10. In a large bowl combine the apples, celery, mayonnaise, barbeque sauce, cranraisins and salt.
  11. Stir in the cubed pork cubes. Set aside.
  12. Cut the pita rounds in half, forming two pockets.
  13. Place pitas on a baking sheet.
  14. Line the inside of the pita pockets halves with lettuce.
  15. Spoon pork mixture into each half.
  16. Cover and refrigerate until serving.
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