Ingredients:
1 pork shoulder roast
1 white onion
1/2 jar banana peppers
3-5 garlic cloves smashed
1 tbsp molasses
1/4 cup Worcestershire Sauce
About 1/2 tsp of garlic powder, cumin, paprika, parsley and rosemary
salt and pepper
2 tbsp olive oil
For Wraps:
Romaine lettuce
1 small red onion
1 small can diced green chilis
2 tbsp mayo
1 tbsp sriracha
- Mix together all dry spices and rub onto pork roast
- Cover with plastic wrap and allow to sit in the fridge for an hour
- Heat olive oil stove top in a large dutch oven
- Brown roast on all sides for 3-5 minutes and place to the side
- Add all remaining ingredients to the oil and cook for 8-10 minutes
- Preheat oven to 325 degrees and return pork to the dutch oven
- Cook in the oven for approximately 3 hours flipping roast half way through
- Internal temperature should reach 155-160 degrees
- Slice red onion into long slices and saute stove top until translucent
- Lay out the lettuce adding the pork after shredding
- Add the onion and the diced green chilies
- Mix together mayo and sriracha and drizzle across top