Is Taqueria del Sol a contemporary Southern diner, or a glorified taco stand? Customers are apt to tell you it’s somewhere in between — with favorite menu items that straddle both sides of the border and illustrate the collaborative process between chef Eddie Hernandez of Monterrey, Mexico, and manager Mike Klank of Memphis, Tenn.
Here we have adapted one of those recipes for the home kitchen, with excellent results.
(Got a hankering for their famous chile-spiked turnip greens? You can find that recipe -- Eddie's Turnip Greens -- as well, at www.eveningedge.com).

This pork is a two-step process. First the pork is coated with a spice mixture and baked. After cooling and chopping, it is smoked with hickory chips. You can choose your own method of smoking, if you have one, use your green egg or smoker, or you can use hickory chips or pellets in a standard grill according to package directions.
Sometimes it’s hard to find a Boston Butt that is less than 5 pounds, so you might need to round up. Remember there will be fat and bone to discard, so take that weight into consideration. TDS serves the pork on flour tortillas topped with barbecue sauce and cole law. While they don’t mix the pork with barbecue sauce first, you might want to moisten the meat with some sauce.