Ingredients:

• 1 boneless Ontario pork shoulder roast (about 2 lb/1 kg)
• 2 tsp (10 mL) Italian seasoning
• 1 tsp (5 mL) each ground cumin and ground coriander
• 1 tsp (5 mL) each garlic and onion powder
• 2 tbsp (30 mL) canola oil
• 1/4 cup (60 mL) vegetable or chicken broth
• 1/2 tsp (2 mL) each salt and pepper
• 1 bag (425 g) Greek-style pitas (5)
• 1 tub (227 g) tzatziki sauce
• 1/2 cup (125 mL) thinly sliced cucumber
• 1/3 cup (75 mL) thinly sliced red onion
• Shredded lettuce (optional)

Cooking Instructions:

1. Remove any netting or string from roast, if any and trim firm visible fat. Cut into 2 inch (5 cm) chunks and place in a bowl. Sprinkle with Italian seasoning, cumin, coriander, garlic and onion powder and toss well to coat evenly.
2. Turn instant pot on “sauté” setting and add oil. Brown pork chunks on all sides; add broth. Place lid on top and seal. Pressure cook for 20 minutes. Allow the pressure to come down naturally, then turn valve to vent for a quick release. Once valve stops, remove the lid. Using tongs, stir in salt and pepper (pork may break up at this point).
3. Warm pitas, if desired and divide pork among pitas. Top with tzatziki, cucumber, onions and lettuce if using. Fold up to enjoy.

Topping Options: Dress your gyros as desired with other delicious toppings like cheese, olives, pickles or hummus instead of the tzatziki.