Mix pork ingredients and bring to a simmer before placing in the oven at 140° for around 5/6 hours, until tender to the fork.
Drain and divide the braising juices - add the fat back into the pork and reduce the liquid until thick and flavourful. Shred. and set aside.
Preheat the oven to 180°C/360°F. To make the bread, mix together the yeast, warm water and sugar. Add the bread flour and mix together, then add the olive oil and salt. Continue kneading to make a smooth dough and add the garlic, jalapenos and crumbled ancho chillis. Place in an oiled bowl and place in a warm place.
When doubled in size, tip out into an oiled medium baking tray - be careful with it and don't knock too much of the air out.
Gently stretch it to fill out the baking dish and push your finger into the dough to create indents, then scatter with salt and drizzle with olive oil. Allow to rise for half an hour before baking for 30/40 mins.
Whisk together the mayo ingredients and place in a squeezy bottle if you have one.
Fry the peppers and onions in the oil until soft, then add the fajita spices and cook for a further minute or so.
Assemble the sandwich - split the bread in half, then add a layer of fried peppers and onions. Top with pork and drizzle over the reduced braising liquid. Cover with Red Leicester and grill briefly until the cheese has melted. Top with the tortilla crisps and lashings of the chipotle mayo and the top of the bread.