Pork Tortilla Bowls Appetizer (or meal) | Asian/Mexican Fusion

Inspired from Cooper's Hawk Pork Belly Tostadas, these things were absolutely delicious. Sorry but I forgot to snag a picture of these when I made the first time yesterday. I'll add a photo next week when I make them again =).

1 pound Pork (your choice of cut), i used tenderloin
Lawry's Sweet Asian BBQ Sauce
1 cup fresh chopped Cilantro
6 large flour Tortillas
1 red onion
2 cups shredded fresh red cabbage
One cup of sour cream
Juice of 2 limes
2 Avocados

1.) Chop pork into 1/8" or smaller cubes
2.) Marinate chopped pork in BBQ sauce in the fridge 2-8 hours
3.) Preheat oven to 400 F
4.) Dice red onion, shred the red cabbage, chop the Cilantro finely
5.) Mix onion, cabbage, Cilantro and squeeze the lime juice into this mixuture. Let sit for 15-30 minutes
6.) Cut your Tortillas into fourths. Place in large muffin tin (push down into the cups so they form mini bowls). Bake Tortillas in 400 F oven for 12 minutes.
7.) Sautee your pork for 5-7 minutes on medium-high heat or until cooked through. No oil necessary. Let stand 5 minutes before serving (sauce will thicken).
8.) Remove Tortillas from oven and place on serving tray.
9.) Add pork to bottom of tortilla bowls, top with cilantro, onion, cabbage, lime mixture. Top with a slice of avocado and a very small dollop of sour cream.
10.) Serve immediately and thank me later.