Porchetta Tacos With Broccoli Rabe Pickled Red Onions and Chipotle Mayo

Ingredients

• 1/4 Cup chopped fresh rosemary
• 2 Teaspoons chopped fresh sage leaves
• 5 garlic cloves, grated
• zest of 1 lemon
• 1 1/2 Tablespoon kosher salt (less if using fine salt)
• 2 Teaspoons fennel seed
• 1 Teaspoon red pepper flakes
• 1/2 Teaspoon freshly ground black pepper
• 1/4 Cup extra-virgin olive oil
• 1 1/2 Pound center-cut boneless pork loin, boneless pork shoulder, or pork belly, with fat cap
• 1/2 large red onion, cut in 1/8” rounds, then separated into rings
• 1/3 Cup white-wine vinegar
• 1/4 Teaspoon granulated sugar
• 1/4 Teaspoon salt
• 1 garlic clove, halved
• 1/3 Cup mayonnaise
• 1 Teaspoon adobo sauce (from can of chipotle peppers)
• 1 Pinch of salt and pepper, to taste
• 1/2 bunch broccoli rabe, blanched
• 6 to 8 small flour tortillas
• Chopped fresh cilantro or flat leaf parsley
• 1 lime, cut into wedges

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