Pork Souvlaki with Fennel Salad and Tzatziki

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Pork:

2 pounds pork shoulder, cubed

3 tablespoons garlic, grated 

1/2 cup lemon juice 

1/2 cup finishing olive oil 

3 tablespoons fresh oregano 

1 tablespoon fennel pollen 

Kosher salt 

Fennel Salad:

3 cups shaved fennel

2 cups shaved celery plus leaves 

2 tablespoons shaved Fresno chiles 

1/4 cup lemon juice 

2 tablespoons picked fresh parsley leaves 

2 tablespoons olive oil, plus more to drizzle bread with 

Kosher salt and freshly ground black pepper 

Tzatziki:

2 cups whole milk Greek yogurt

3 Persian cucumbers, halved and thinly sliced 

1 Fresno, trimmed, seeded and finely diced 

1 clove garlic, grated 

Kosher salt 

Pita bread, toasted or grilled, and quartered for serving