Pork shoulder, butterflied into .75″ thick slab, marinated in a sauce of chipotle, achiote paste, grilled onion, garlic, whole dried cumin, a dash of white vinegar and grilled tomatillo. (essentially salsa!) Grilled over charcoal for about 20 min + time, tented under foil, but amazing flavor and juiciness.
I bought some salsa, but made tomatillo+chipotle sauce because the salsa didn’t taste very great.
It was already 9:30 by the time we got the meat off the grill, so I used canned refried beans and steamed corn tortillas. I threw a half fennel on the grill and it ended up giving the tacos a really nice crunchy texture. It caramelized like onion, but wasn’t mushy or stringy. We had some yogurt in lieu of sour cream and I chopped a lot of scallions to top it all off.
Having some ingredients handy, like achiote paste, chipotle, Mexican espazote herbs, can really make a normal pork dish into an extroidinary one.