Pulled pork gets the "gyro" treatment with Mediterranean spices and fresh oregano. Garlic-spiked yogurt and roasted taters fill out the rest of this tasty pita dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
Before starting, preheat your broiler to high. Wash and dry all produce.
Cut the potatoes into quarters. Toss the potatoes with 1 tbsp oil and 1/2 tsp garlic salt (dbl both for 4 ppl) on a foil-lined baking sheet. Season with pepper. Broil in the middle of the oven, tossing halfway through cooking, until golden brown, 17-18 min.
While potatoes broil, roughly chop the oregano leaves. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Halve the tomatoes. Crumble the feta. Peel, then mince or grate garlic.
Stir together the yogurt, 1/4 tsp salt, 1/4 tsp sugar, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tbsp oil and 1/4 tsp garlic (dbl all for 4 ppl) in a small bowl. Season with pepper. Set aside.
Carefully, pat the pork dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring often, until tender 3-4 min. Add another 1 tbsp oil (dbl for 4 ppl), then the pork, oregano and Mediterranean Spice Blend. Cook, stirring occasionally, until pork mixture is golden-brown, 3-4 min.
Arrange pitas on another baking sheet (or place directly on rack) and broil in the bottom of the oven, until heated through, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Divide warm pitas between plates, then spread garlic yogurt over pitas. Top with spring mix, pork mixture and tomatoes. Sprinkle with feta. Serve with roasted potatoes on the side. Squeeze over a lemon wedge, if desired.