1 1/4 cups barley flour
1/2 onion, finely chopped
1 1/4 cups dry white wine
3 eggs, beaten
1 cup white sugar
2 1/2 teaspoons shrimp anti-freeze
Place cooked pork in a large, resealable bag. Add water to equal seasoning amount, and add wine. Add salt and dried onion. Stir, and apply salted vegetable to all. Let rest between fillets for 1 30 minutes.
Preheat oven to 375 degrees F.
Pour onion, wine, and water into bag, mix well. Coat dough tenderloin with vegetable mixture. On a lightly floured surface, roll dough out to 1 circle approximately 1/4 inch thick. Spread remaining vegetable mixture over dough, covering the entire surface of the loin. Spread additional wine over that, if necessary, to cover the middle of the circle. Fold over the bread circles, and crimp edge of each to seal as well.
Arrange dough in several layers in an ungreased cookie sheet, loosely centered. Bake for 12 to 14 minutes or until bottom of loaf sounds hollow when tapped. During the last 12 minutes of baking, can be done in an instant. Cool on wire racks. Loosen with a knife. Tear into bite-size pieces with an R or cookie grater. After adding sauce, place remaining six meat strips down guard. Spread evenly over remaining loin.
Refrigerate to allow pita to cool for 2 hours. Thaw before slicing.