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1
In a large saucepan combine the pork, 1 of the yellow or white onions, sliced, the vinegar, salt to taste, and enough water to cover the mixture by 2 inches, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the pork is tender.
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2
Let the pork cool in the broth, transfer it to a work surface, reserving 3/4 cup of the broth, and with forks shred it.
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3
In a large heavy skillet cook the remaining yellow or white onion, chopped fine, and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is softened and stir in the pork, the reserved broth, and salt and pepper to taste.
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4
The pork mixture may be made 1 day in advance and kept covered and chilled.
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5
In a large saucepan, cleaned, combine the corn with cold water to cover, bring the water to a boil, and simmer the corn for 1 minute.
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6
Drain the corn, let it cool until it can be handled, and, working over a bowl, with a serrated knife cut the kernels from the cobs.
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7
To the bowl add the tomatoes, the red onion, the jalapenos, the coriander, 2 tablespoons of the lime juice, the remaining 2 tablespoons oil, and salt to taste, stir the salsa until it is combined, and let it stand for 30 minutes.
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8
The salsa may be made 4 hours in advance and kept covered and chilled.
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9
Peel and pit the avocados, in a bowl mash them with a fork, and stir in the remaining 2 tablespoons lime juice and salt to taste.
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10
In a skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are golden, transferring them as they are fried to paper towels to drain.
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11
Spread the avocado mixture on the tortillas, mound the pork mixture on it, and spoon the salsa over the pork.
