Diced Pork Carnitas Tacos

In a medium bowl, combine sliced onion, vinegar, 1 tsp sugar (2 tsp for 4 servings), 1 TBSP water, and a pinch of salt. Stir until sugar and salt are mostly dissolved. Set aside to marinate, stirring occasionally, until ready to serve.

Pat diced pork dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork; season with salt and pepper. Cook, stirring, until browned and cooked through, 4-5 minutes. Turn off heat. Using a slotted spoon, transfer to a plate. TIP: Carefully pour out any excess grease in pan.

Heat a large drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return pork to pan and add Fajita Spice, stock concentrate, half the tomato paste (all for 4 servings), and ¼ cup water (⅓ cup for 4). Cook, stirring, until everything is coated and saucy, 1-2 minutes.

In a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.