煙燻豬肉墨西哥玉米餅

Combine all the salsa ingredients (black beans, tomatoes, jalapeños, cilantro, lime juice, minced garlic, avocado, and 1/4 teaspoon salt) in a bowl. Stir them together, then cover the bowl and set it aside at room temperature for about one hour.

In a separate bowl, mix together the ingredients for the rub (chili powder, ground cumin, granulated garlic, salt, and black pepper). Lightly coat the pork with a little of the olive oil, then apply the rub evenly. Let the pork sit for about 30 minutes.

Prepare your grill. If you're using a gas grill, simply leave one burner off to create a two-zone cooking area. For a charcoal grill, once the coals are lit, arrange them to one side to establish a two-zone fire with both direct and indirect heat. Add your first batch of soaked wood chips at this point. Preheat the grill for 15 minutes.

Place the pork on the indirect heat side of the grill. Maintain a high heat, between 450-500 degrees Fahrenheit. Add more wood chips as needed throughout the cooking process. Turn the pork occasionally until its internal temperature reaches 145 degrees Fahrenheit. This should take about 20 minutes, but always use a meat thermometer to confirm doneness. Once cooked, remove the pork from the grill and let it cool just enough to handle.

Shred the cooked pork. Transfer the shredded pork and the made salsa into a disposable or grill-safe pan. Stir them together until they are evenly combined.

Return the pan with the pork and salsa to the indirect heat on the grill. Heat for about 15 minutes, or until the mixture is well warmed through.

While the pork mixture is warming, you can lightly char your tortillas if desired. Brush a small amount of the olive oil on one side of each tortilla and place that side down directly over the flame for about one minute. There's no need to flip them; they'll be fantastic this way.

Serve the tacos with your favorite toppings and enjoy!