1 (2 quart) pot
2 tablespoons salt
1 tablespoon ground black pepper
1 small onion, chopped
6 tablespoons packed dry white wine
2 teaspoons butter
2 tablespoon honey
In a jar and package with a star-shaped leather or plastic bag, seal the bag with a twist of the plastic, and mix the sealable, non-breakable knot in 1/3 cup salt.
In a medium bowl, mix the pork, vinegar, kalamata olives, mustard powder, ground dry mustard, Cinnamon and salt and pepper together. Stir in the available dry ingredients.
Pour into a tall glass or other serving bowl, and layer with the remaining tortillas and sauce. Serve immediately, topped with additional sauce.