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

1. 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.

2. 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.

3. 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.

4. ---

   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.

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