Ultimate Pork Tacos

For the Pork:

• ½ lb tomatillos, husks removed
• 2 small yellow onions, quartered
• 1 poblano pepper, halved and seeded
• 1 jalapeno
• 1 tbsp kosher salt, divided
• 2 tsp ancho chile powder
• 2 tsp guajillo chile powder
• 1½ tsp granulated sugar
• 1 c chicken stock
• 2 lb boneless pork shoulder, cut into 1-inch thick steaks
• 2 tbsp canola oil

For the Pickled Red Onions:

• 1 c apple cider vinegar
• 1 tsp kosher salt
• 1 tsp granulated sugar
• 1 red onion, thinly sliced

For the Tacos:

• 1 ripe avocado
• 8 6” flour tortillas
• ¼ c torn cilantro leaves, plus more for garnish
• 2 c shredded cheddar cheese
• 1 Fresno chile thinly sliced
• ½ c crumbled cotija

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Make the Pork Preheat oven to 300º. Heat large cast iron skillet over high heat. Add tomatillos, onions, poblano and jalapeno and cook, turning often, until vegetables are well charred. Transfer four onion quarters to a small bowl and transfer all other vegetables to a blender. Add 1 ½ teaspoons salt, ancho and guajillo chili powders, sugar, and 1 cup chicken stock. Blend on high until very smooth, about 1 minute. Transfer one cup of blended sauce to small bowl and set aside. Set blender with remaining sauce aside.

Return skillet to high heat and add oil. Sear pork steaks in skillet until brown and crispy on each side, about 5 minutes per side. Nestle reserved onion quarters between pieces of beef in the skillet; pour sauce from blender evenly over pork and transfer skillet to preheated oven. Cook until very tender, about 1 ½ hours. Set blender aside; do not clean.

Make the Pickled Onions Combine vinegar and 1 cup water in a large microwave safe bowl. Microwave on HIGH until hot, but not boiling, about 1 minute. Stir in salt and sugar until dissolved. Add onions and stir to combine. Set aside while pork cooks.

When pork is tender, remove pieces of pork from the skillet with tongs to a cutting board. Set skillet aside. Shred pork and return to skillet; stir to coat in remaining sauce.

Return reserved 1 cup of sauce to blender and add avocado. Blend on high until smooth. Pour into a small bowl and set aside.

Make the Tacos Place ¼-cup pile of cheddar cheese in the middle of medium nonstick skillet over medium high heat and spread lightly into a 4-inch circle and top with a couple of cilantro leaves and slices of Fresno pepper. Top with a tortilla and press into cheese. Cook until cheese is crisp and tortilla is lightly charred around the edges, about 1 minute. Repeat with remaining cheese, cilantro, Fresno and tortillas.

Divide pork and sauce between prepared tortillas, top with a drizzle of avocado sauce, pickled onions, cotija and more cilantro.