– 4 smoked sausages – 4 pita breads – 1 cup pulled pork or 4-8 slices roasted pork Zesty Slaw: – 2 cups slaw mix – 2 tbsp chopped parsley – 1.5 tbsp apple cider vinegar – 1 tbsp lime juice – 1 tbsp extra virgin olive oil – 1 tbsp granulated sugar – 1 tsp honey – 1/4 tsp kosher salt – pepper to taste Peppercorn Sauce: – 1/2 cup mayonnaise – 2 tsp apple cider vinegar – 2 tsp minced garlic – 1/2 tsp fresh cracker peppercorns – 1/2 tsp lemon pepper – 1/4 tsp kosher salt – 1/8 tsp ground coriander
– Mix the Zesty Slaw: In a large bowl, combine the slaw mix and chopped parsley. In a small bowl, whisk together apple cider vinegar, lime juice, olive oil, sugar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Chill until ready to use. – Prepare the Peppercorn Sauce: In a bowl, whisk together all sauce ingredients until well combined. Adjust seasoning according to taste. Chill until ready to use
– Cook the sausages: Grill or pan-fry the sausages over medium heat, turning often, until fully cooked- about 10-15 minutes. Keep warm. – Toast the pitas: Heat a skillet over medium-high heat. Toast each pita for about 1-2 minutes on each side until lightly browned. Set aside. – Layer the ingredients: Place a pita bread on a plate. Add shredded or sliced roast pork, followed by a sausage. Top with a generous amount of slaw. Finish with a drizzle of peppercorn sauce. Wrap the pita around the fillings and serve immediately.