Tacos Árabes

Step 1

Cut the pork shoulder into 1/2-inch cubes by first slicing it lengthwise into 1/2-inch-thick strips, then cutting crosswise across each strip into 1/2-inch chunks.

Step 2

Dice the tomato into 1/4-inch cubes by cutting it in half, removing the watery center seeds with your finger, then slicing each half into 1/4-inch strips lengthwise and crosswise.

Step 3

Slice the red onion in half from root to tip, place flat-side down, then slice crosswise into thin half-moons about 1/8 inch thick.

Step 4

Combine the pork cubes, 3 tablespoons soy sauce, and the orange juice in a bowl, stirring until all the pork pieces are coated, about 30 seconds.

Step 5

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 6

Pour the marinated pork and all its liquid into the hot skillet, spreading it in a single layer, and cook without stirring for 3 minutes until the bottom surfaces turn deep golden brown.

Step 7

Stir the pork with a wooden spoon, scraping up the browned bits, then continue cooking and stirring once every 20 seconds until all pieces are caramelized and crispy-edged, about 3 more minutes.

Step 8

Transfer the cooked pork to a clean bowl using a slotted spoon, leaving the excess liquid in the skillet.

Step 9

Combine the diced tomato and sliced red onion in a small bowl with a large pinch of salt and a pinch of pepper, stirring gently until uniform.

Step 10

Warm each tortilla by holding it with tongs directly over a burner flame on medium heat for 3 seconds per side until soft and pliable, or wrap all of them in a damp towel and microwave for 20 seconds.

Step 11

Lay a warm tortilla flat on a plate and spoon 2 tablespoons of the cooked pork into the center, then top with 1 tablespoon of the tomato-onion salsa.

Step 12

Fold the tortilla in half to close the taco, then repeat with the remaining tortillas, pork, and salsa until all tacos are assembled.