Dice the tomatoes: Half the tomato lengthwise and remove the stem, then scoop the seeds out. Cut each half into 1/4" strips, then each strip into small cubes.

Dice the onion: Cut the onion in half lengthwise. Turn the half vertically and make thin slices but leave the root intact. Then turn the onion horizontally and push the knife crosswise into the slices. Then, thinly slice to make small, diced pieces.

Dice the bell peppers: Slice the sides of the bell peppers lengthwise, then cut each slice into large strips. Line the strips horizontally then slice them into large cubes.

Slice the cabbage: Lengthwise slice the cabbage in half, then again into quarters. Remove the core by making two diagonal incisions on the sides. Lay the quarter flat and thinly slice crosswise into ribbons.

Dice the cucumber: Slice the cucumber in half crosswise and cut off the tip end. Hold the half upright and slice it lengthwise into planks. Slice each plank into sticks and crosswise slice the sticks into small cubes.

Slice the pork shoulder into bite-sized cubes.

Cook the pork: In a pan over medium heat, put 3 tbsp olive oil, wait for it to heat up then add 16 oz pork shoulder, 3/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp paprika, 1/2 tsp cayenne, and 1/2 tsp Cajun seasoning. Stir everything around for a few minutes until the meat turns white and fully coated in seasonings.

Make the salsa: In a large glass bowl, add 4 oz corn, 4 oz tomato, 1 oz red onion, 2 oz red bell pepper, 4 oz cucumber, 4 oz cabbage, 1 tbsp lime juice and 1/2 cup coriander then toss to mix.

Lay the tortillas: Preheat the oven to 375 °F to prepare for step 4. Turn your muffin tray upside down then arrange the corn tortillas in between the hollows. 

Bake the tortillas: Put the muffin tray into the middle tray of the oven and bake at 375 °F for 4 minutes.

Add the fillings: Once the tortillas are done baking, remove them from the oven and fill them with the salsa and cooked pork.

Garnish and serve.