2 pounds bacon, smoked
1 pound strip pork
6 slices Swiss cheese, diced
1 1/2 tablespoons brown sugar
1 cup minced onion
1 teaspoon prepared horseradish
1 pound sage cheese
2 eggs, beaten
1/4 cup vegetable oil
1/4 cup chopped green onions
1 cup mashed potato
2 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon white sugar
1/4 pound bacon bits
3 slices whole wheat cracker crust, shaken
Preheat oven to 350 degrees F (175 degrees C).
Season pork with brown sugar and onion to taste. Place marinade into a separate bowl. In a large bowl, combine bread cubes, cheese, brown sugar, pork, Swiss cheese, bacon bits and cheese mixture. Mix together with fork. Roll into 1 inch balls. Roll into meat wedges, cut into 1 inch pieces and place in a 9x13 inch baking dish or casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour or until pork is easily eaten. Remove from baking dish; reserve marinade. Serve bowls warm.
Heat the oil in a large skillet over medium-high heat. Pour in the onion soup and celery salad, and saute until crisp. Remove from heat. Stir the cheese mixture over the cooked pork pieces. With a spoon, dredge the marinade into the water in a small tornado, brushing fairly often with oil mixture. When the first coating of marinade has changed, brush with butter. Mix in the bacon bits.
Place marinated pork in the baking dish; sprinkle with potato, then add the bacon bits. Slice pita pockets horizontally to allow for easy carving.
Bake in the preheated oven an hour in the 350 degrees F (175 degrees C) oven, or until a knife inserted near the drip comes out clean. Serve warm or cold.