Cut pork into small -1 x 1/4 inch (2.5cm x 6mm) strips, trimmed of visible fat.
Heat oil in non-stick pan over high heat; add pork and garlic & stir-fry for 2-3 minutes. Add Tabasco, oregano and cumin. Stir-fry for 2 more minutes.
Remove meat and add onions and peppers (if the pan is dry, add about 2 Tbsp (25 mL) of water, to steam the vegetables): Stir-fry for 4 minutes. Return meat to pan, pour lime juice over, toss and spoon into warmed pita pockets.
Serve with shredded lettuce, yogurt or sour cream and salsa.