Drizzle pork with 2 Tbsp of oil; sprinkle with spices & orange zest & rub into meat. Place in a plastic zip-lock bag & refrigerate overnight (about 24 hours).
Bring meat to room temperature. Preheat oven to 275 F. Place meat in a roasting pan & bake until thickest part registers 170 F. on a meat thermometer. Basically, roast until it’s falling apart. Remove roast from oven & transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks & ‘pull’ the meat to form shreds. Keep warm until ready to assemble tortillas.
Roasted Rhubarb Sauce
Prepare sauce on the day you START to marinate meat.
Preheat oven to 425 F. Line a baking sheet with foil & spray generously with non-stick cooking spray.
Place chopped rhubarb & garlic cloves on the prepared baking sheet. Roast for 15-20 minutes, or until rhubarb is soft.
Transfer the rhubarb & garlic to a food processor or blender. Puree with one cup of water until smooth.
Pour the puree into a medium saucepan. Add remaining ingredients & mix well. Add additional water, as needed, until sauce is desired consistency.
Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into a small glass pitcher. Refrigerate any leftovers when meal is finished.
Kohlrabi Coleslaw
Prepare dressing in a screw-top jar; combine vinegar, oil, sugar, salt & pepper. Cover & shake well. In a bowl, combine kohlrabi & carrots; drizzle with dressing.
Assembly
During the roasting time of the meat, prepare kohlrabi coleslaw. When everything is ready, lay out warm tortillas, top with coleslaw & pulled pork shreds. Drizzle with prepared rhubarb sauce. Fold or roll tortilla & enjoy!
Recipe Notes
Instead of drizzling the rhubarb sauce, you can put your shredded pork in a bowl with some rhubarb sauce & combine. I find that distributes the sauce more evenly … just a personal preference.