This is a Salvadoran dish, but I like the South Florida Cuban influences, so I combined the two.  The hardest part was the masa (corn flour);it took me a few tries.  You get the sour orange pork, the salsa, gooey cheese and massa holding everything together.  I hope you like it.

Filling:

1 pound pork shoulder steak cut in 1-inch cubes (from Rainbow Acres Farm)

1 tomato, chopped

1 white onion, chopped

1 green pepper, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

8 oz orange juice (if you can find sour oranges, you can use that instead of orange and lime juice)

2 tablespoons lime juice

1/2 cup Taco Bell mild sauce

1/2 cup shredded mozzarella cheese

Oil for browning

Slaw:

1/2 head cabbage, cored and shredded

1 cup white vinegar

1 grated carrot

2 teaspoons salt, divided

1 teaspoon pepper

4 cups boiling water

1 red onion cut in Julian strips

Pupusa:

4 cups masa

3 cups water

1/3 cup oil

Heat a 4-quart pot to medium

Add oil

Salt and pepper the pork

Add pork to pan

Brown on all sides

Remove pork and drain on paper towel

Add onions, tomatoes, and green pepper

Cook for 4 minutes

Re-add pork

Add orange juice, lime juice, and Taco Bell sauce

Cover and cook for 45 minutes until meat is fork-fall-apart tender

Boil 4 cups of water

Mix cabbage, onions, and carrots

Pour boiling water over cabbage, onions and carrots

Drain

Add vinegar, pepper and salt

Mix massa, water, and oil; refrigerate for 1/2 hour

For each pupusa, make two golf-ball size masa balls

Place between two large sheets of wax paper and flatten each with a small plate to 1/4 inch thick

Place 1/2 teaspoon filling on 1 of the disks

Add mozzarella cheese and salsa

Top with second disk

Seal

Heat skillet to medium

Coat with cooking oil

Place pupusa in skillet; cook until golden brown on both sides about 5 minutes per side.

Serve with slaw