Bbq Pork and Apple Pita

Pork Foodservice
Bbq Pork and Apple Pita


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


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