step 1
Preheat oven to 320 degrees F (160 degrees C).
step 2
In a blender, add Sriracha (4 Tbsp), Garlic (5 cloves), Fresh Ginger (3 Tbsp), Scallions (2 stalks), Onion (1/2), Fresh Thyme Leaves (1 Tbsp), Soy Sauce (4 tsp), Dijon Mustard (1 Tbsp), Rice Vinegar (2 tsp).
step 3
Continue to add Granulated Sugar (2 tsp), Whole Cloves (4), Ground Allspice (2 tsp), Ground Coriander (1 tsp), Black Peppercorns (2 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (as needed), and Salt (as needed).
step 4
Blend together until smooth.
step 5
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.
step 6
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.
step 7
In a blender, blend roasted jalapeno, Kiwifruit (1), Fresh Cilantro (1 handful), Garlic (2 cloves), Limes (1 1/2), Pickle Juice (2 Tbsp), Salt (1 tsp), Granulated Sugar (as needed), and Ground Cumin (as needed) until smooth.
step 8
Transfer to a squeeze-bottle. Can be made a day ahead.
step 9
Cut the pork into small bite-size pieces and mix well with the sauce. This can be done the day before.
step 10
Before serving, mash the Avocados (2) and mix with an equal amount of Sour Cream (to taste), Lime (1/3) and Freshly Ground Black Pepper (as needed) together until slightly chunky. Set aside.
step 11
Squeeze out any excess juice from the Tomato (1), then finely dice. Mix evenly with Shallots (4) and Fresh Cilantro (to taste). Set aside.
step 12
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.
