4 red potatoes, cooked and sliced 1/4-inch thick
1 pound pulled barbecue pork
1 cup grated Monterey jack cheese
8 white corn tortillas
Salt and freshly-ground pepper
Olive oil

Prepare a wood or charcoal fire and let it burn down to embers. For each serving, lay 1 1/2 ounces of pork over half of the tortilla, top with potato slices, 1/4 cup of cheese and season to taste with salt and pepper. Fold over tortilla and brush with olive oil. Grill for 3 minutes on each side, or until crispy and cheese has melted. Serve with tomatillo Salsa.

Tomatillo Salsa
8 medium tomatillos, husked and coarsely chopped
1 tablespoon finely diced red onion
1/2 tablespoon minced jalape?
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro
1 tablespoon olive oil
1 teaspoon honey
Salt and freshly-ground pepper

Combine tomatillos, onion, jalape?, lime juice, cilantro, olive oil and honey in a bowl. Season with salt and pepper. Refrigerate, covered, for up to 1 day. Bring to room temperature before serving.