Add the pulled pork to a pan over medium heat with the olive oil. When the pork starts to warm, add the cajun seasoning. Mix well and set aside, covered, when hot.

Add all ingredients to a bowl. Mix well and let sit for about 30 minutes before serving.

In a sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add in the onion with a pinch of salt. Cook for 7-8 minutes, stirring occasionally. Add in the garlic and cook for 2 more minutes, stirring frequently. When cooked, add to the blender.

In the same pan, heat the second tablespoon of olive oil. Add in the wax peppers and a pinch of salt. Cover the pan. Cook for 4-5 minutes or until lightly browned and softened just a bit. Add the cooked peppers to the blender.

Add all remaining ingredients to the blender. Blend on low speed for 2-3 minutes or until a thick sauce forms.

Heat your sauté pan with a quick spray of olive oil or non-stick spray over high heat. Add in the corn tortilla and heat through to soften. I like mine with some areas of crispy brown spots.

Fill the heated tortilla with a mound of pulled pork, a drizzle of the spicy chipotle pepper sauce, and a generous spoonful of the pico de gallo.

If you're eating low-carb, skip the warm tortilla, and just pile up the pulled pork directly on your plate, topped with pepper sauce and pico de gallo. Enjoy hot and happy eating!