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1
Place roast in a large mixing bowl.
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2
Pour salt and pepper over all sides and coat thoroughly.
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3
Cover container and leave in refrigerator for 24-48 hours.
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4
Preheat grill to high.
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5
Place roast on grill, close lid, and grill 5 minutes on both sides or until black grill marks have formed.
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6
Remove roast from the grill and add to slow cooker.
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7
Pour Riesling over the top of the roast.
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8
Sprinkle with oregano leaves and spoon dollops of butter on top, as well.
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9
Set on low and cook for 6 hours.
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10
Meanwhile, add Greek cream cheese to a small mixing bowl.
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11
Use a mandolin or grater to grate/shred 1 cup of cucumber.
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12
DO NOT squeeze moisture from cucumber; the moisture will loosen up the cream cheese to make it more of a dressing.
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13
Chiffonade mint leaves into very thin strips.
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14
Add mint and the remainder of sauce ingredients and mix thoroughly.
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15
Remove pork from slow cooker and remove bone(s) from roast.
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16
Chop/shred into bite size pieces.
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17
Season additionally with salt if needed.
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18
Chop romaine lettuce and dice Roma tomatoes into 1/4-inch pieces.
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19
Slice vidalia onion into as thin of slices as you can manage.
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20
For each serving, take a pita and cut in half.
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21
If you have pitas that are airy inside and form pockets, place desired amount of lettuce in the bottom, followed by shredded pork.
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22
Then drizzle cucumber mint sauce over top and garnish with tomatoes/onion.
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23
If your pitas don't have pockets, simply put ingredients in the middle like a taco.
