Heat the Mustard Pork BBQ as according to packaging, set aside.

While the pork is cooking, heat the butter in a large skillet over medium heat. Add the eggs, one at a time, and allow to cook for three minutes, then cover and continue to cook for an additional three minutes for sunnyside-up eggs, and an additional couple of minutes for hard yolks. Remove from heat.

While the eggs and pork are cooking, add the tomatoes, red onion, and cilantro to a medium-sized bowl and mix until combined. Set aside.

Add the avocado and crema to a blender and pulse until smooth. Season with salt and pepper.

On a warm tortilla, assemble the tacos, starting with the pork, followed by an egg, a spoonful of pico de gallo, a drizzle of the avocado crema, and then finish with some crumbled cotija cheese. Serve immediately.