1. For the meat and sautéed onions: Combine pork loin strips, Greek seasoning, seasoned salt and Greek vinaigrette into a gallon sized zip top bag. Mix around to incorporate. Refrigerate for 30 minutes. Meanwhile prepare cucumber dill sauce.

2. When ready to serve, remove marinated pork loin strips from refrigerator. Remove pork strips and discard excess marinade. Preheat cook top to medium high heat. Cook pork alongside yellow onion sections until pork registers 145 degrees F when inserted into the thickest part of the meat. Cook onions until softened and browned. Remove to a plate for assembly.

3. For the cucumber dill sauce: Combine all ingredients in a mixing bowl, stir well to combine. Refrigerate until serving.

4. For the assembly: Grab a perfectly warmed up pita round and add the following:

Add a scoop of pork and a few onions!

Be generous with the veggies!

Slather on cucumber dill sauce and a sprinkle of feta;

Wrap in aluminum foil and dig in!

NOTE: For a refreshing salad: Chop additional romaine lettuce and dress with Greek vinaigrette. To use leftover pulled pork instead of boneless pork loin: Warm 2 pounds of leftover pulled pork and 2 tablespoons of butter on a cooking surface preheated to medium high. Soften pork and melt butter, stirring constantly. Add 1/4 cup Greek vinaigrette to pork and cook until pork is slightly caramelized. To use fresh pork shoulder in a slow cooker: To a slow cooker, add a 3-4 pound pork shoulder roast. Season roast with Greek seasoning (2 teaspoons) and seasoned salt (1 teaspoon) and cover roast in pot with 1/2 cup Greek vinaigrette. Add ½ cup chicken stock or water to bottom of pot. Cook on low for 6-8 hours until meat shreds easily. Add pork to a cooking surface preheated to medium high heat. Melt 2 tablespoons butter on cooking surface, add shredded pork and stir consistently. Add 1/4 cup Greek vinaigrette to pork and cook until pork is slightly caramelized."