Yucatan pulled pork tacos with cilantro-carrot salsa and Mexican rice

• Let the pork come to room temperature.
• Rinse the rice.

In a small [medium] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil. Stir in the rice and tomato paste; cook until the tomato paste is caramelized, 1 to 2 minutes. Add ¾ cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the pork and make the salsa.

• Peel the onion; thinly slice half [1 onion]. Finely chop enough remaining onion to measure ¼ cup [½ cup] for the salsa.

In a medium bowl, stir together the pork, sliced onion, and Yucatan marinade. Let stand while you prepare the carrot salsa.

• Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut the remaining lime into wedges.]
• If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro. Set aside half for the rice.
• If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.

In another medium bowl, stir together the chopped onion, carrots, 1 tablespoon [2 TBL] lime juice, half the cilantro, and as much chile as you like. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

• Trim the ends from the zucchini; cut the zucchini into quarters lengthwise, then crosswise into 1/4-inch-thick slices.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil. Add the pork mixture; cook, stirring occasionally, until the pork is hot and the sauce starts to caramelize, 3 to 4 minutes. Transfer to a plate; season to taste with salt and pepper. In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 3 to 5 minutes.
To the pot with the rice, stir in half the cilantro; season to taste with salt and pepper.

Set out the tortillas, pork, zucchini, and salsa and invite everyone to assemble their tacos. Serve with the rice and lime wedges.