1 tablespoon vegetable oil
4 pounds chili pepper stock, drained
1 (1 ounce) package chili seasoning mix
3 pounds boneless pork roast, cut into 1 inch cubes
1 cup tomato juice
1 (10.75 ounce) can condensed tomato soup
1 cup ketchup
1 (1 ounce) package dried minced onion
1 1/2 cups hot mustard
1 cup distilled white vinegar
In a medium bowl, mix the oil, chili, stock, chili seasoning, pork, tomato juice, tomato soup, ketchup, tomato soup, mustard, vinegar and hot mustard. Cover and refrigerate.
Preheat grill for high heat.
Place the pita on the grill and cook on one side for about 60 minutes, or until pita is no longer pink. Remove pork. Microwave the remaining tomato juice in the microwave for 10 minutes.
Spread sauce on pita and place on one side of the pita. Place stuffed pita on the grill and cook 5 minutes per side.
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