Step 1

In a small bowl, combine chili powder, cumin, oregano, cayenne, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.

Step 2

Heat olive oil in a Dutch oven or large pot over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side.

Step 3

Place garlic, onions, pork loin and 1 cup water into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.

Step 4

Remove pork loin from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.

Step 5

In a large bowl, combine cabbage and carrots. In a large glass measuring cup or another bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste. Pour mixture over cabbage slaw, and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.

Step 6

To assemble, top each pita bread with pulled pork, slaw, tomatoes and avocado. Serve immediately.