1 bunch fresh cilantro, washed and trimmed
4 10-inch flour tortillas, warmed
For the fresh cucumber-jalapeño pickles:
1/2 English cucumber, very thinly sliced
2 jalapeño peppers, seeded very thinly sliced
2 tablespoons rice vinegar
1 tablespoon sugar
First, make the cucumber-jalapeno pickles by combining the rice vinegar and sugar in a small bowl and stirring until the sugar is dissolved. Add the cucumber and jalapeño slices, stir to combine and season to taste with salt. Transfer to a serving dish.
Place the sesame oil,
brown sugar, soy sauce, lime juice and sriracha in a saucepan over low heat. Cook, stirring frequently, until the sugar has dissolved, then add the pork and heat through. Set aside.
To assemble the tacos, place a portion of shredded cabbage, sliced onion and
cucumber-jalapeño pickles in the center of each tortilla. Top with the pulled pork and fresh cilantro and serve with wedges of lime.