Step 1

MAKE MARINADE: In the bowl of a food processor, combine garlic, miso and anchovy pastes, minced rosemary, salt, pepper, and olive oil. Pulse to create a paste, scraping sides of bowl as necessary. Stir in mustard. Pat pork roast dry. Place in a large Dutch oven, fat side up. Using a very sharp knife, score fat in a diamond pattern. Rub roast all over with the marinade. Place two remaining sprigs of rosemary on top. Cover and refrigerate roast for 2 to 24 hours. (Note: We marinated the full, 24 hours)

Step 2

ROAST PORK: Remove Dutch oven from refrigerator to bring roast up to room temperature. Preheat oven to 450°. Place pork in preheated oven for 20 minutes to brown the top. Reduce heat to 250° and continue to roast for 7 to 8 hours, until a meat thermometer slides into the roast with no resistance and registers 180°. Remove roast from oven and allow to rest for 20 minutes before slicing, or shredding. Note: Slices will break up into tender pieces.

Step 3

MAKE QUICK-PICKLED RED ONIONS: In a small pot over medium-high heat, combine vinegar, water, salt, and sugar. Heat to boiling stirring until sugar and salt have dissolved. Remove pot from heat and set aside. Slice onions into thin rings, toss in a bowl to separate. Fill jar with the onion rings; pour hot brine solution over the onions. Add clove of garlic and peppercorns to the jar. Allow open jar to cool on the counter. Within an hour, the onions will have taken on a beautiful pink hue and are ready to use. They are even better chilled for a few hours. Cap jar and store unused pickled onion in the refrigerator. The color will continue to deepen over time.

Step 4

MAKE TACOS: Preheat oven to 325°. Wrap tortillas in foil and heat in oven until tortillas are soft and warm. Fill tortillas with shredded or chopped pork. Top with cheese, pickled onion, cilantro and hot sauce (if using.) Serve hot.