• Wash and dry produce. • Finely dice tomato. Roughly chop cilantro. Zest half the lime; quarter lime (for 4 servings, zest one lime and quarter both). • Drain and roughly chop pulled pork* into smaller pieces.

• Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork, Southwest Spice, paprika, and 1/4 tsp salt (1/2 tsp for 4 servings). Cook, stirring, until pork is warmed through, 2-3 minutes. • Stir in chicken stock concentrate, pork ramen stock concentrate, and 3/4 cup water (11/2 cups for 4). Bring to a simmer and cook until broth has thickened, 4-5 minutes. Taste and season with salt and pepper if needed. • Using a slotted spoon, transfer pork filling to a medium bowl, leaving broth behind. Cook until broth has reduced, 2-3 minutes. Remove from heat; cover to keep warm.

• Meanwhile, in a small bowl, combine tomato, cilantro, lime zest, juice from half the lime (whole lime for 4 servings), and 1 TBSP olive oil (2 TBSP for 4). Season with salt and pepper.

• Place tortillas on a clean work surface. Sprinkle one half of each tortilla with mozzarella; top with pork filling. Fold tortillas in half to create tacos.

• Melt 1 TBSP butter in a large, preferably nonstick, pan over medium heat. Add tacos and cook until tortillas are crisped, 1-2 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.

• Divide birria broth between small serving bowls. TIP: If needed, return pan to medium heat until broth is warmed through before serving. • Divide tacos between plates; serve with pico de gallo (draining first), remaining lime wedges, and birria broth for dipping.