Spit roast in Gyros bread dough (pork neck)

Name: Spit roast in Gyros bread dough (pork neck)
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 7
Ingredients: 3 Onions; 1 (approx. 1 kg) Head white cabbage; 600 ml Vegetable broth (instant); 5 TABLESPOONS White wine vinegar; 9 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 kg lean pork neck; 2-3 TABLESPOONS Puszta Spice; 1/2 cube (21 g) fresh yeast; 500 g Baking mix for ciabatta bread; 2 TEASPOONS Gyros spice; 4 TSP dried Italian herbs; 2 Garlic cloves; 500 g creamy milk yoghurt; 1 (approx. 350 g) pickled cucumber; 300 g Carrots; 100 ml dry red wine; 2 TEASPOONS dark sauce thickener; 7-10 Tbsp Rosemary, thyme, pepperoni and olives; 7-10 Tbsp Gyros spice, flour and dried herbs; 7-10 Tbsp Flour; baking paper