Ingredients:
– 4 onions
– 1 tbsp smoked paprika
– 1 tbsp cumin
– 1 tbsp garlic powder
– 1 tbsp chilli powder
– 1 tbsp thyme
– 100ml chipotle sauce
– Juice & zest of 3 oranges
– Juice & zest of 6 limes
– 75ml Tequila
– Pork shoulder
– 2 peppers
– 1 tsp garlic powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 20g butter
– Tortilla wraps
– Cheddar cheese
– Coriander
– Guacamole
– Salsa
– Sour cream
Method:
Put 2 onions, the dried herbs, chipotle, lime & orange zest and juice and tequila and blend.
Pour the mix over a pork shoulder and roast for 170 degrees Celsius for 4-5 hours.
Fry the onions and peppers for 5 minutes, add in the dried herbs and once the vegetables are cooked through, finish with butter.
Once the pork is cooked, break it up using two forks then stir through the onions and peppers and the sauce from the roasting tray.
Now, layer the cake. Start with a tortilla wrap, then the pork mix, some cheese, coriander, guacamole, then the salsa and sour cream. Repeat.
Top with pork and cheese then bake for 30 minutes at 200 degrees Celsius.
Now, enjoy.
