1 pound sweet corn, franks, or squash
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon molasses
2 onions, sliced into rounds
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon lemon zest
1 large carrot, sliced
1 medium head cabbage, cut into 1 inch chunks
1 (6 ounce) can sliced ripe peaches
2/3 cup ketchup
2 pounds Swiss cheese
2 (14 ounce) cans tomato sauce
Heat oil in a large waffle iron or frying pan over medium heat. Season with salt and pepper. Add cornstarch and lemon juice, mix together, and add pepper. Return to a boil.
Place squash halves in waffle iron or frying pan. Cover and cook over medium heat for 10 minutes, or until tender. Drain with colander and place in microwave oven. Fry corn on top for 2 minutes, or until crunchy. Stir cornstarch mixture into the skillet; cook 1 to 2 minutes. Pour over squash; cook until fork is in center. Set aside.
Heat olive oil in a large skillet over medium heat. Saute pulled pork in olive oil until no longer pink; drain and set aside. Return caramelized onions, cabbage, peaches, ketchup and cheese in skillet over medium heat. Once cheese is melted, slowly mix in tomato sauce. Cook 4 minutes, stirring to mix together. Serve in crisp tortillas or spread slightly.