Ingredients

Cooking Directions

Marinate Spicy Pork

Slice partially frozen pork butt as thinly as possible. Add spicy pork marinade, mixing well by hand and making sure all pieces get coated. Allow pork to marinate for 36-48 hours before cooking.

Prepare Slaw

Slice green cabbage very thinly. Add matchstick carrots, cilantro, green onions and toss together thoroughly. Add vinaigrette and kosher salt, to taste, just before serving.

Cooking Pork

Heat flat top skillet on medium to medium-high heat. Spread canola oil over flat top. Once skillet is hot, add onion and cook to soften, about 2 minutes. Add raw jalapenos and stir into onions. Break up the sliced pork and spread over the top of the onion mixture. Drizzle sesame oil over the top of the pork and mix together with the onions and jalapenos.

Continue mixing pork periodically until it is cooked through. Be sure to break up the pork while cooking so that there are no large chunks. Drizzle the sugar syrup over the pork and mix together to cook sugar into pork. Be careful to do this quickly or the sugar will burn.

Spicy pork should be a deep red color. Transfer to serving dish and hold for service.

Taco Assembly

No more than 30 minutes before assembly, add the pickled ginger vinaigrette and kosher salt to slaw. Heat corn tortillas on flat top. For each taco, place 2 corn tortillas on a plate. Put 1 1/2 teaspoons of nunya sauce or spicy red chili paste down the middle of the two torillas. Add about 1.25 ounces of the cooked spicy pork. Place about 1 ounce of dressed slaw on top of pork. Put one lime wedge in the corner. Put a pinch of pickled jalapenos in the opposite corner. Sprinkle sesame seeds on top. Serve and enjoy. Makes 24 tacos.