Carnitas-style pulled pork tacos

Heat a cast iron pan (non-stick or carbon steel also work) pretty hot and add a little oil.

Portion the pulled pork into small balls, one taco's worth each, and put them into the pan, three at a time.

Variation: for a party, spread the meat on a sheet tray or in a pan and broil until crisp, then serve with tortillas.

Press each portion down into a rough taco-sized shape with a spatula.

Season with salt; on one portion, put a little cheddar on top of the meat.

Lay the tortillas, two stacked for store-bought, right on top of the meat so they reheat, and let the meat crisp up; the pork fat transfers to the tortillas.

Flip with the spatula so the crisp meat and melted cheese sit on top of the tortillas.

Top with onions, cilantro and pickled red onions, then salsa as transcribed 'salsier', and finish with lime juice and hot sauce.