Ingredients

• 2.6kg Coles Australian pork leg roast, bone in
• 4 garlic cloves, peeled
• 4 oregano sprigs
• 1 cup (250ml) chicken stock
• 2 celery sticks, sliced
• 2 dried bay leaves
• 2 x 1kg packet frozen oven-baked chips
• 1 cup (280g) Greek-style yoghurt
• 1 garlic clove, crushed
• 1/4 teaspoon dried oregano
• 16 small pita pockets
• 1 small red onion, cut into thin wedges
• 2 x 200g Perino grape tomatoes, quartered
• 100g baby spinach
• 1/2 cup (75g) pitted Kalamata olives, chopped
• Lemon wedges, to serve
• Extra virgin olive oil, to serve

Method

• Step 1 Combine pork, peeled garlic, oregano sprigs, stock, celery, bay leaves and salt and pepper in large saucepan. Bring to the boil over high heat. Boil, covered, for 10 mins. Reduce heat to medium-low and cook, covered for 2 hours or until pork is tender. Remove from heat and set aside for 10 mins to rest. Remove pork from saucepan. Discard stock mixture. Remove and discard pork rind. Coarsely shred pork.
• Step 2 Cook chips following packet instructions.
• Step 3 Combine yoghurt, crushed garlic and dried oregano in a small bowl. Season with salt and pepper. Spread yoghurt mixture over one half of each pita bread. Top with onion, tomato, spinach, olives and pork. Drizzle with more yoghurt. Fold pita pocket over to enclose. Serve with chips, lemon wedges and a drizzle of oil.