Jerked Sriracha Roast Pork Tacos

In a blender, add Sriracha (1/4 cup) , Garlic (5 cloves) , Fresh Ginger (3 Tbsp) , Scallions (2 stalks) , Onion (1/2) , Fresh Thyme Leaves (1 Tbsp) , Soy Sauce (1 1/2 Tbsp) , Dijon Mustard (1 Tbsp) , Rice Vinegar (1/2 Tbsp) .

Continue to add Granulated Sugar (1/2 Tbsp) , Whole Cloves (4) , Ground Allspice (1/2 Tbsp) , Ground Coriander (1 tsp) , Black Peppercorns (1/2 Tbsp) , Ground Cinnamon (3/4 tsp) , Ground Nutmeg (1/2 tsp) , and Salt (1/2 tsp) .

Place the Pork Shoulder (1.7 lb) on a small baking dish, and rub the mixture evenly it. Cover with foil, leaving a small venting hole for steam to escape. Roast for 3:30-4 hours until the pork is very tender.

Over open flames, toast green Jalapeño Peppers (4) 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 or all depending on your tolerance for heat.

In a blender, blend roasted jalapeno, Kiwifruit (1) , Fresh Cilantro (1 handful) , Garlic (2 cloves) , Lime Juice (2 1/2 Tbsp) , Pickle Juice (2 Tbsp) , Salt (3/4 tsp) , Granulated Sugar (1/2 tsp) , and Ground Cumin (1/4 tsp) until smooth.

Before serving, mash the Avocados (2) and mix with an equal amount of Sour Cream (to taste) , Lime Juice (1/2 Tbsp) and Freshly Ground Black Pepper (1/4 tsp) together until slightly chunky. Set aside.

Squeeze out any excess juice from the Tomato (1) , then finely dice. Mix evenly with Shallots (4) and Fresh Cilantro (to taste) . Set aside.

Re-toast or steam the Small Flour Tortillas (12) 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.