Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Spray both provided trays with cooking spray. Evenly divide pork between two trays, adding 1 tsp. olive oil to each tray and breaking up meat into smaller pieces.

Bake uncovered in hot oven until no pink remains on pork, 16-18 minutes.

Pork will finish cooking in a later step.

Carefully remove trays from oven and drain excess liquid. Trays will be hot! Use a utensil.

Evenly divide edamame, garlic sesame sauce, gochujang (use less if spice-averse), 2 Tbsp. water, and 1/4 tsp. salt between both trays. Stir to thoroughly combine.

Bake both trays again uncovered in hot oven until pork reaches a minimum internal temperature of 160 degrees, 8-10 minutes.

While meal bakes, stem and tear cilantro.

Halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine cabbage, 1 Tbsp. lime juice, mayonnaise, 1/4 tsp. salt, and a pinch of pepper. Set aside.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Carefully remove tortillas from microwave and trays from oven.

To serve, fill tortillas with pork mixture and top with slaw, crispy onions, and cilantro. Squeeze lime wedges over to taste. Bon appétit!