Best to braise the pork shoulder the day before, which makes this an excellent recipe for the long weekend coming up. Refrigerate overnight and shred with a fork the next day, it’s so much easier. Chef recommends a 1- kg pork shoulder, if you have a bigger one, braise half and put the rest in the freezer for another day.
Make the rub, braise the pork, make the salsa, assemble the crema and the garnishes, then top warmed tortillas.
| 16 | 8″ flour tortillas |
| 1 kg | braised pork shoulder (recipe below) |
| ½ c | of heavy cream and sour cream plus salt) |
| ½ c | salsa (recipe below) |
| 2 | radishes, sliced thin, for garnish |
| 1 | jalapeño, seeded and diced small, for garnish |
| 1 | red onion, sliced very thin, for garnish |
| 16 sprigs | cilantro, for garnish |
| 1 | lime, cut into 8 pieces, for garnish |