Complement the smoky, spicy tastes of this down-home dish with a side of potato salad.
Heat pitas in a 250º oven for 5 minutes. Remove pitas from oven, cover with foil to keep warm, and set aside.
In a medium skillet coated with cooking spray, cook pepper and onion over medium heat until soft (approximately 3 minutes). Reduce heat to low.
Add corn and pork, and cook for another minute. Add barbecue sauce, and heat for 3 to 5 minutes, or until warm through.
Slice a thin strip off the top of each of the pitas and open carefully. Line each pita with 1/4 of the torn spinach and fill with 1/4 of the pork mixture.
How kids can help: Measure ingredients and tear spinach. Older kids can open and fill pitas.
*Editor's note: Available precooked in the deli section of most supermarkets.
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