Tacos Árabes with Cucumber Crema and Chipotle Salsa - Rick Bayless

Ingredients

• 1 1/2- to 2-pound pound boneless pork shoulder roast
• 2 tablespoons salt
• 1 tablesoon EACH ground coriander, ground cinnamon (preferably Mexican canela) and freshly ground black pepper
• 1 1/2 teaspoons ground cumin
• 2 to 3 small unpeeled garlic cloves
• 1 cup Greek yogurt
• Juice of 1/2 lime (about 2 tablespoons)
• 1/4 cup cilantro, chopped
• 2 tablespoons vegetable oil, plus more for the meat
• 1 medium white onion, thinly sliced
• 1/2 large seedless cucumber, peeled and cut into batons
• 12 flour tortillas
• 3/4 cup Smoky Chipotle Salsa