Slice pork into small pieces, approximately a 1/4 inch. Place pork and half of the marinade into a plastic bag and allow to marinate for approximately 20 minutes. Reserve for later.

Small chop onions and cilantro, then wedge your lime and reserve for taco time.

Place rice into a small sauce pan, then add the tomato sauce and 1 cup of water. Bring to a simmer and then turn to low and cook for approximately 12-15 minutes until tender. Keep warm for plate up later.

Place beans into small pan and heat on low until heated through. Add water if you need to loosen it up and keep warm for plate up.

Heat saute pan on medium high heat. Add 1 tbls of oil, and then when hot, add pork. Saute until pork is cooked or approximately 2-3 minutes. The meat should be white all of the way through with no pink. Once the pork is done, toss with remaining sauce until pork is evenly coated.

Heat clean saute pan on medium, then add a tortilla one at a time. Heat for 10-15 seconds per side, then place on plate and cover. Divide rice and beans evenly onto plates. Place tortillas on plate and evenly portion pork onto each tortilla. Top with chopped cilantro and onions, then sprinkle refried beans with queso fresco.