Categories: Sandwiches/Wraps
Ingredients
- 4-5 boneless pork shoulder
- 2 tsp chipotle chile powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 medium red onions, 1/2-inch slices
- 1 tbsp olive oil
- Chipotle mayo*** (see recipe below)
- 8-10 8-inch flour tortillas
- 2 cups shredded Monterey Jack
Directions
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Trim fat from meat. In a small bowl stir together chile powder, salt and pepper. Sprinkle mixture evenly over all sides of meat; rub in.
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Place meat on a rack in a roasting pan. Grill about 4 hours or until meat is very tender. Brush onion slices lightly with oil; place on grill last 20 minutes of grilling, turning once. Remove meat from grill. Cover with foil and let stand for 30 minutes.
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Shred pork with two forks. Spread some Chipotle mayo on one side of each tortilla. Top each tortilla with meat, grilled onion slices and cheese. Tightly roll up each tortilla.
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Chipotle Mayo: In a small bowl, stir together 1 cup mayo and 2-3 canned chipotle peppers in adobo sauce, drained and finely chopped. Cover and chill.