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Barbecued Pork In Pita Pockets

21st.Century.Chef's picture
Ingredients
  Boneless pork 1 Pound, trimmed of excess fat and cut into 1/2-inch cubes
  Butter/Margarine 2 Tablespoon
  Honey 2 Tablespoon
  Onion 1 , minced
  Garlic 1 Clove (5 gm), minced
  Tomato ketchup 2⁄3 Cup (10.67 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Worcestershire sauce 2 Teaspoon
  White wine vinegar 2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Pita breads 4 (For Serving)
  Lettuce leaves 4 (For Serving)
  Tomatoes 4 , sliced (For Serving)
  Green pepper 1 Small, seeded and cut into thin rings (For Serving)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Maintain the temperature in the broiler at High.

MAKING
2) Take a large heavy-based skillet and melt butter in it.
3) Add honey to this and brown the pork at a comparatively high flame, frequently tossing.
4) Add onion and garlic (if planning to use) to this and lower the flame and cook for another 5 minutes.
5) Take a bowl and dilute tomato ketchup with water and pour into the skillet.
6) Add all the remaining ingredients to this and stir well and season with salt and pepper.
7) Allow the mixture to reach the boiling point.
8) Further lower the flame and uncover and simmer the meat and sauce for 30 minutes till the pork is soft and the sauce is thickened and reduced.
9) Broil the pita breads very lightly in the preheated broiler and open them with a round-bladed knife by cutting lengthwise.
10) Fill each pita half with a lettuce leaf, a few tomato slices and green pepper rings and then with a little pork and sauce.

SERVING
11) Serve at once on transferring to a serving plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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