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Serves 4 Main Courses or 8 Appetizers

Pulled Deckel:
2 Lbs. Deckel
1 Cup Orange Juice
¼ Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 Tablespoon Sesame Oil
1 Tbs. Honey
1 ½ Tablespoons Soy Sauce

Pickled Red Onion:
1 Medium Red Onion, cut in half and sliced thin in half moon pieces
¾ Cup Rice or Apple Cider Vinegar
4 Peppercorns
½ Teaspoon Sugar
½ Teaspoon Salt
1 Clove Garlic, sliced In half

Pineapple Salsa:
2-3 Cups Finely Chopped Pineapple, fresh
3 Tablespoons Cilantro
1 Jalapeno, seeded and finely chopped
1 Lime, zest and juice

Avocado Sauce:
1 Avocado
½ Cup Mayonnaise
1 Lime, juiced
Salt and Pepper, to taste

8 Corn Tortillas

Deckel: Preheat oven to 280^o Fahrenheit.  Place raw deckel in a baking pan and cover with orange juice.  Cover tightly with foil or a lid and cook for 3 hours until tender.  Let cool.  Remove juice and pull meat apart with two forks or fingers.  Mix the meat with nutmeg, cinnamon, sesame oil, soy sauce and honey until it is completely combined.

Pickled Red Onion: Bring a small pot to a boil.  Place the sliced onions in strainer and pour the boiling water over the sliced onions.  Let drain.  In a glass or plastic container or jar mix together the vinegar, peppercorns, sugar, salt and garlic until the sugar has dissolved.  Place the onion in the container.  Close tightly and keep in the refrigerator for at least ½ hour. The pickled onions will keep in the refrigerator for 1 month.

Pineapple Salsa: Mix all the ingredients together and put to the side.

Avocado Sauce: In a food processor mix the avocado, mayo and lime juice together until smooth.  Season with salt and pepper.

Warm up tortillas in a 300^o Fahrenheit oven for 10 minutes.  Place meat in the tortilla, top with avocado sauce, pineapple salsa and pickled red onions.  Serve immediately.