Start with the pork from my “Crockpot Pork with Mediterranean Seasonings” here.
pitas (however many you are serving)
thin tomato wedges
sliced or diced cucumbers
thinly sliced white or red onions (or scallions)
tzatziki (recipe here)
1/2 to 1 c. crumbled feta
Brush pita on both sides with olive oil. Put a skillet on the stove and heat it on medium high. When skillet is hot, quickly sauté the onion slices (in a bit of coconut or olive oil — I usually recommend coconut oil for high heat) until they start to blacken a bit. Turn the heat to medium. Remove onions to a bowl and put the oil-brushed pita(s) in the skillet, however many you have room for (I use a huge electric skillet so I can do a few at once, but it doesn’t matter whether you do one at a time or several). Simply warm pita on both sides (they should absorb some of the grilled onion flavor).
Mix your feta into the tzatziki.
To assemble the sandwiches, lay the pita on the plate, top each with a generous serving of the pork, top with tomatoes, cucumbers and onions, slather on the tzatziki and serve.