Slow-Cooker Chilli and Fennel Pork Gyros

Ingredients

• 1 kilogram piece pork shoulder on the bone, rind on
• 1 medium lemon (140g)
• 1 1/2 tablespoon fennel seeds
• 2 tablespoon dried chilli flakes
• 1 tablespoon sea salt
• 1/2 teaspoon cracked black pepper
• 3 clove garlic, chopped coarsely
• 1/3 cup (80ml) olive oil
• 1 large brown onion (200g), chopped coarsely
• 1/2 cup (125ml) chicken stock
• 6 Greek pitta breads (480g), lightly toasted
• 1/2 quantity Greek salad
• 1 cup (140g) tzatziki
• fresh flat-leaf parsley leaves, to serve