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.
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
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
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
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
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

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