Leftover pork roast can used for these pocket bread sandwiches for next day lunch or a midnight snack.
Combine pork, lettuce, alfalfa sprouts, tomato and cheese in a large bowl; toss gently. Cut pocket bread rounds in half; spoon mixture into pocket bread. Combine remaining ingredients in a jar with a tight-fitting lid. Shake well. Pour dressing over mixture in pocket bread.
Fill pocket bread halves just before serving.
*If desired, sandwich filling can be tossed with dressing, covered and refrigerated for several hours.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 6|
|Calories from Fat: 107 (49%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 68.9mg||21 %|
|Sodium 101.8mg||4 %|
|Potassium 391mg||10 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.4g|
|Protein 24.6g||35 %|
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Calories per serving: 219
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