Partially freeze 1 pound of pork. (This makes cutting it easier) Thinly slice across the grain into bite-sized strips. Set aside.
Wrap pita halves in foil. Heat oven to 350 and put the pitas in for 10 minutes.
In a small bowl combine yogurt, mayonnaise or salad dressing, and dill weed. Set aside.
Meanwhile, spray a cold wok or skillet with nonstick spray coating; preheat over medium-high heat.
Mince garlic. Add pork, garlic, and onion powder; stir-fry about 3 minutes or until meat is tender. Remove wok or skillet from heat. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Thinly slice the cucumber and tomatoes. Spread some of the yogurt mixture inside each warm pita half.
Fill pita halves with meat mixture, cucumber slices, and tomato slices. Serve raw or steamed broccoli on the side.