INGREDIENTS
- 1 1/2- to 2-pound pound boneless pork shoulder roast
- 2 tablespoons salt
- 1 tablesoon EACH ground coriander, ground cinnamon (preferably Mexican canela) and freshly ground black pepper
- 1 1/2 teaspoons ground cumin
- 2 to 3 small unpeeled garlic cloves
- 1 cup Greek yogurt
- Juice of 1/2 lime (about 2 tablespoons)
- 1/4 cup cilantro, chopped
- 2 tablespoons vegetable oil, plus more for the meat
- 1 medium white onion, thinly sliced
- 1/2 large seedless cucumber, peeled and cut into batons
- 12 flour tortillas
- 3/4 cup Smoky Chipotle Salsa
INSTRUCTIONS
Using a very sharp knife, slice the pork shoulder 1/4 inch thick. Lay out the slices on a rimmed baking sheet.
In a small bowl, mix together the salt, coriander, cinnamon, pepper and cumin. Sprinkle the pork generously on both sides with the spice mixture. (You’ll have extra; store it in a jar at room temperature). Cover and let stand at room temperature for about 30 minutes or in the refrigerator for up to 24 hours.
Heat a large (10-inch) skillet over medium. Lay in the garlic and roast, turning occasionally, until blotchy black in spots and soft, about 15 minutes. Cool, peel, finely chop and mix together with the yogurt, lime and cilantro.
Return the skillet to medium-high heat, add the 2 tablespoons of oil and, when hot, scoop in the onion. Stir regularly until rightly browned, about 7 minutes. Add the cucumbers, sprinkle with salt and toss everything together over the heat for 30 seconds or so. Set aside off the heat.
Heat a grill pan or gas grill to medium or light a charcoal fire and let it burn until the coals are covered with ash and still quite hot. Spray or brush a light coating of oil over both sides of the pork slices.
Working in batches if necessary, lay the pork on the grill pan or grill in a single layer and cook until richly browned, about 4 minutes per side. Remove the pork to a cutting board and slice across the grain into ¼-inch pieces.
Reheat the cucumber mixture, add the pork and toss to combine. Serve with the warm tortillas, yogurt sauce and salsa.
