2-pound pork boneless shoulder roast, trimmed of fat
1 tablespoon Greek seasoning
1 cup mayonnaise or salad dressing
3 cloves garlic, finely chopped
16 pita fold breads
2 medium cucumbers, cut crosswise in half, then cut lengthwise into thin slices
2 medium tomatoes, chopped (1 1/2 cups)
1. If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with Greek seasoning.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Meanwhile, mix mayonnaise and garlic in small bowl. Refrigerate until ready to use.
4. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Spread 2 tablespoons garlic mayonnaise on each pita fold bread. Top each with 1/4 cup shredded pork, cucumber and tomato.