Smashed Pork Tacos

Method

1. 1

   Place a rack in upper third of oven; heat broiler. Gently mix 1 lb. ground pork, 1 Tbsp. garlic powder, 1 Tbsp. hot smoked Spanish paprika, 2 tsp. ground cumin, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl with a fork or your hands to combine.

2. 2

   Divide pork mixture among eight 6" flour or corn tortillas (about 3 Tbsp. each). Place a tortilla on a cutting board, plate, or clean surface. Using a fork or your hands, smash and thinly spread meat mixture all the way to edges of tortilla. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining tortillas, overlapping very slightly on rack (it will be full).

3. 3

   Broil tacos until tortillas are starting to char and curl up a little at edges and meat is browned (it may shrink a bit), about 4 minutes (watch them carefully).

4. 4

   Top tacos with finely chopped white onion, finely chopped pineapple, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.

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