Ingredients:
Pork:
1 pound Pork country ribs
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon brown sugar
1/2 quart chicken stock
Pineapple Kale Salsa:
About 5 kale leaves, ribs removed
1/2 a red bell pepper
1 small shallot or red onion
A handful of cherry tomatoes
1/2 a ripe pineapple
1 avocado
zest and juice of 1 lime
salt to taste
Pickled onions:
1 thinly sliced red onion
1 tablespoon sugar
1 teaspoon salt
1/2 cup apple cider vinegar
water to fill the jar
Method:
Pork: Heat the oven to 300 degrees. Heat the pan to medium high heat. Season the meat with the spice mixture. Sear the meat in oil in a hot enamel cast iron pan on all sides until dark brown. Add chicken broth to the pan and cover with a lid. Cook in the oven for 3 or so hours until the meat is very tender and falls apart easily.
Pickled onions: Thinly slice the onion. Add it to a jar along with the salt, sugar and vinegar. Fill the jar nearly to the top with hot water. Put the lid on and shake. They'll be ready to use a few hours from now, or even better made a day in advance.
Kale Pineapple salsa: Thinly slice the kale. Add it to a bowl along with diced red pepper, onion, pineapple, sliced tomatoes and avocado. Season with plenty of salt and the juice and zest of the lime. Let it marinate while the meat cooks.
Assembly:
Cook corn tortillas in a little oil in a hot pan. Top with refried beans, shredded cheese, the tender pork, sour cream, pineapple kale salsa, pickled onions and cotija cheese.