Jerked Sriracha Roast Pork Tacos + Kiwi Salsa Verde



26.5 oz (750 grams) pork shoulder/pork butt
1/4 cup (65 grams) sriracha sauce
5 cloves garlic, smashed
3 tbsp (40 grams) ginger, diced
2~3 (40 grams) scallion, white part only
1/2 small onion, diced
1 tbsp fresh thyme leaves
1 1/2 tbsp soy sauce
1 tbsp Dijon mustard
2 tsp rice vinegar
2 tsp sugar
4 whole cloves
2 tsp ground allspice
1 1/2 tsp black peppercorns
1 tsp ground coriander
3/4 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
4~5 green jalapeno, or long green chilis
1 whole green kiwi, peeled
1 large handful (50 grams) cilantro
2 cloves garlic, peeled
2 1/2 tbsp lime juice
2 tbsp pickling juice from pickled cucumber
3/4 tsp salt
1/2 tsp sugar
1/3 tsp ground cumin
2 ripen avocado, skin and pit removed
Equal amount of sour cream
2 tsp lime juice
1/4 tsp freshly ground black pepper
1 large tomato
4 shallots, finely minced
1 small handful cilantro, finely minced


TO MAKE THE JERKED SRIRACHA ROAST PORK: Preheat oven on 320F/160C. In a blender, blend sriracha sauce, garlic, ginger, scallion, onion, fresh thyme leaves, soy sauce, Dijon mustard, rice vinegar, sugar, cloves, ground allspice, black peppercorns, ground coriander, ground cinnamon, grated nutmeg and salt together until smooth. Rub the mixture evenly over the pork shoulder inside a small baking-dish, then cover with foil, leaving a small venting hole for steam to escape. Roast for 3:30~4 hours until the pork is very tender. Cut the pork into small bite-size pieces and mix well with the sauce. Can be done the day before.
TO MAKE THE KIWI SALSA VERDE: Over open flames, toast jalapeno (or long green chilis) until thoroughly charred on the surface. Scrape off the charred skin with a small knife and discard, then remove part of the seeds as well (especially if you don't want it too spicy)(you should have about 32 grams of roasted jalapeno). In a blender, blend roasted japalpeno, kiwi, cilantro, garlic, lime juice, pickling juice, sugar and ground cumin until smoothly pureed. Transfer to a squeeze-bottle. Can be made the day ahead.
BEFORE SERVING: Mash avocado, sour cream, lime juice and ground black pepper together until slightly chunky. Set aside. Squeeze out any excess juice from the tomato, then finely dice. Mix evenly with finely minced shallots and cilantro. Set aside.
Re-toast or steam the flour tortillas until warm. Smear a generous amount of avocado cream on the bottom, then top with jerked sriracha roast pork and tomato toppings. Serve with lots of kiwi salsa verde and fresh lime.