Tacos árabes (grilled spiced pork with onions in flour tortillas)

Saute the onions in a skillet over about medium heat until they have a little colour; turn off and set aside.

Freeze the boneless pork shoulder roast about 45 minutes to firm it, then slice into even quarter-inch slices.

Grind the cinnamon, cumin, black pepper and coriander seeds in a dry high-speed blender; scrape the jar and lid into a small bowl.

Mix two tablespoons of salt into the ground spices.

Season the meat evenly with the spice mixture from high up; cover and leave about half an hour, or refrigerate overnight.

Oil one side of the slices, lay them in the hottest part of a hot grill to sear, oil the other side and flip once grill-marked; cook a few minutes more, to about medium.

Slice the grilled meat thin and short, about a quarter inch across, and mix into the sauteed onions.

Taste, add a little Maldon salt and reheat the meat and onions together.

Fill flour tortillas with the hot meat and onions; top with jocoque or strained yogurt thinned with milk, chipotle salsa, and onions and cilantro.