For the Pork:
2 pounds (about 1kg) boneless blade-end loin or sirloin pork roast
1/2 small yellow onion, thinly sliced
1 1/2 teaspoons (6g) ground cumin
1 1/2 teaspoons (6g) ground dried oregano (preferably Mexican)
2 teaspoons (8g) kosher salt
8 ounces sliced bacon (1/2 pound; 225g)
For the Chipotle Salsa:
1 (7-ounce; 200g) can chipotle chilies in adobo sauce
1 medium clove garlic
2 teaspoons (10ml) distilled white vinegar
1 teaspoon (4g) ground dried oregano (preferably Mexican)
1/8 teaspoon (0.5g) ground cumin
Water, as needed
Kosher salt
For the Yogurt Sauce:
1 cup (240ml) full-fat yogurt
1 tablespoon (15ml) fresh juice from 1 lemon or lime
1 tablespoon (15ml) extra-virgin olive oil
2 tablespoons (6g) minced flat-leaf parsley leaves and tender stems
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
For Serving:
8 rounds pita bread, warmed (see note above)
Lime wedges