Ingredients

BBQ Pork:
2 pork loins, about 1 1/2 pounds each
Salt and pepper
2 cups BBQ sauce
3 cups chicken stock
8 (6-inch) white corn tortillas
3/4 cup finely grated white cheddar cheese
3/4 cup finely grated Monterey Jack cheese
4 red bliss potatoes, roasted and sliced into 1/4-inch thick slices
1/2 red onion, finely sliced
1/4 cup chopped cilantro
Canola oil
Smoked Red Pepper Sauce, recipe follows
Smoked Yellow Pepper Sauce, recipe follows

Directions

Preheat oven to 325 degrees F.

Season the pork with salt and pepper and brush with 1 cup of the bbq sauce, place in a medium saucepan.
Pour the stock over and bring to a simmer on top of the stove. Cover and place in the oven to braise for 1
hour, or until cooked through. Remove from the cooking liquid. Bring the cooking liquid to a boil on top
of the stove and reduce by half. Preheat a grill pan until almost smoking. Add the pork, brush with the
reserved bbq sauce and grill for 2 to 3 minutes on each side or until a crust forms. Remove, let rest and
slice on the bias into 1/4-inch slices. Lay the tortillas on a flat surface. Place 1 tablespoon of each
cheese over 1 side of each tortilla. Place a few slices of onion over the cheese, then 3 to 4 slices of
potatoes. Add the sliced pork to the cooking liquid to moisten then place 3 to 4 slices of pork on top of
the cheese, place a little more of the cheese on top of the pork, then some of the cilantro. Fold the
tortilla over and press down slightly. Brush the tops of the tortillas with some of the oil and place on a
lightly oiled baking sheet. Bake in a 350 degree oven until the tortillas are lightly golden brown and the
cheese has melted, 5 to 7 minutes.

Ingredients

Tomatillo-Roasted Red Pepper Relish:
6 tomatillos, coarsely chopped
2 roasted red pepper, peeled, seeded and coarsely chopped
1/2 red onion, finely diced
1 jalapeno, finely diced
1/4 cup freshly squeezed lime juice
1 tablespoon honey
Salt and freshly ground pepper

1/4 cup coarsely chopped cilantro

Directions

Combine all ingredients in a medium bowl. Let
rest at room temperature for 30 minutes.

Ingredients

Smoked Red Pepper Sauce:
2 red bell peppers, cold smoked, peeled and seeded
1/4 medium red onion, coarsely chopped
1/2 canned chipotle
3 tablespoons fresh lime juice
3/4 cup olive oil
Salt and freshly ground pepper

Directions

In a blender, combine the peppers, onion,
chipotle and lime juice and blend until smooth. With the blender running, add the olive oil in a thin
stream until the sauce is emulsified. Season to taste.
Smoked Yellow Pepper Sauce: 2 yellow bell peppers, cold smoked, peeled and seeded 1/2 canned chipotle 1/4
medium red onion, coarsely chopped 3 tablespoons fresh lime juice 3/4 cup olive oil 1 teaspoon sugar Salt and
freshly ground pepper
In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the blender
running, add the olive oil in a thin stream until the sauce is emulsified. Add the sugar and salt and pepper
to taste.