Gyros (Greek Pork Pita Wrap with Tzatziki)

• 350 g Pork shoulder, boneless
• 2 tbsp Extra virgin olive oil
• 2 tsp Dried oregano
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 200 g Greek yogurt
• ½ medium Cucumber
• 1 clove Garlic
• 1 piece Lemon
• 1 medium Tomato, ripe
• 1 small Red onion
• 2 pieces Pita bread

1. Slice the pork as thinly as you can, then toss with the olive oil, dried oregano, fine sea salt and black pepper. Leave to sit while you make the tzatziki.
2. Coarsely grate the cucumber, then squeeze out as much liquid as possible. Stir it into the greek yogurt with the garlic (finely grated or crushed) and a squeeze of lemon juice; season with a pinch more salt if needed.
3. Cut the tomato into thin slices and finely slice the red onion. Cut the lemon into wedges for serving.
4. Heat a large frying pan over medium-high heat. Add the pork in a single layer (cook in batches if needed) and fry for 8 to 10 minutes, turning often, until browned and cooked through.
5. Warm the pita bread in the dry pan for 20 to 30 seconds per side, just until soft and pliable. Keep them stacked while you assemble so they stay warm.
6. Spread tzatziki over each pita, then add the pork, tomato and red onion. Finish with another squeeze of lemon and a light sprinkle of dried oregano, then wrap and serve straight away.

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