Un-Halal-ly Pork Pitas

4 to 5 lb pork shoulder, cut into large chunks

2 tablespoons salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon oregano

1 teaspoon black pepper

1 tablespoon garam masala

1 tablespoon cumin

2 teaspoons chili powder

1 teaspoon cayenne powder

1 teaspoon celery salt

1/4 cup brown sugar

1 tablespoon white wine vinegar or mirin

1 cup chicken or turkey stock

6 pocket pitas, cut in half

4 tomatoes, cut into thin wedges

1 head of iceberg lettuce, cut into strips

1 white or Spanish onion, cut into strips

Halal White Sauce

Mix the spices together and rub over the meat on all sides. Place the meat in a container (for ease of use, use the insert for the slow cooker), cover and let sit overnight in the refrigerator. Remove from the fridge, add the chicken or turkey stock, and cook on high heat for 5 to 6 hours, or until the meat begins to fall apart. Remove the meat from the cooker and shred. This can be kept refrigerated for reheating later or used immediately.

Combine all the ingredients for the white sauce together and mix well. Season to taste with salt and pepper.

Assemble the pitas starting with the shredded lettuce, add a few tomatoes and then fill with the pork. Drizzle a generous portion of white sauce over top.