In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.

Return dough to the bowl and cover with a towel for 20 minutes.

Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 3" squares.

Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.

Remove from pot and transfer to a paper-towel lined bowl.

In a slow cooker, season pork with salt and oregano. Pour in red chile and stir until coated.

If possible, marinate for 12 - 24 hours.

Cook on slow for 9 hours, until cooked through and fork-tender.

On an oven-safe plate, split sopapilla in half. Spoon on a generous serving of carne adovada.

Top carne adovada with 2 tablespoons of cheese. Top cheese with shredded lettuce and diced tomatoes.

Fold over the top of the sopapilla to seal it. Spoon over a couple tablespoons of the red chile from the carne adovada. Top with cheese.

Turn your oven on to broil, then place in oven for 1 - 2 minutes, until cheese is melted.

Repeat for remaining sopapillas.