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Remove rind from the pork and leave to dry on a rack on the fridge for the crackling. Remove any fatty bits and keep to render for the tortillas. Rub the dry brine all over the meat, cover and leave in the fridge overnight.
Next day, sear the meat off on each side in your casserole dish, then soften 1 sliced onion, 1 jalapeño, 5 cloves of garlic, 2 bay leaves, 3 peeled strips of orange zest. Add the seared meat back in including any juices, then add the juice of an orange and a can of irn bru. Cover with a sheet of greaseproof paper then lid on and into oven at 150c for 4 hours (Cook for approx 1 hour per 500g of meat) - give it a turn after about 3 hours and once soft and tender leave to rest. Remove bay leaves then shred and mix with the juices etc.
For the tattie tortillas, mix the dry ingredients, add the potato and mix, then add the rendered pork fat to the hot water and pour in. Bring together in a bowl then knead till soft. Cover and rest for 5 minutes. Divide into 16 pieces, roll into balls then keep covered while you roll each one out flat with a little flour. Dry fry in a pan and keep warm while you cook the others.
For the cabbage slaw, finely shred the cabbage and onion. Mix the sour cream, lime juice, salt, pepper, fresh parsley and fresh coriander for the dressing. Mix well together.