Ingredients

For the pork:

  • 1 pork shoulder (or your preferred cut)
  • 1 tsp oregano
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp black pepper
  • 1 onion, sliced
  • 2 bay leaves
  • 200ml Freja Classic Chicken Bone Broth
  • 1 large orange, halved
  • 1 lime, halved

 

For the Lime Red Cabbage Slaw: 

  • 2 cups shredded red cabbage
  • ½ tsp salt
  • Juice of 1 lime
  • 3 tbsp Dr Will’s Avocado Oil Mayo
  • 1 medium carrot, julienned
  • 2 spring onions, sliced
  • 2 tbsp fresh coriander, chopped
  • 1 jalapeño, finely chopped (optional)
  • 1 clove garlic, minced
  • Freshly ground black pepper, to tasteTo serve:
  • Soft taco shells
  • Fresh avocado slices
  • Grilled peppers
  • Any additional toppings you enjoy

 

Method

For the pork:

  1. Place the pork in the slow cooker. Add the oregano, chilli powder, salt, cumin, cayenne, and black pepper over the meat, rubbing it in to coat evenly.
  2. Add the sliced onion, bay leaves, and Classic Chicken Bone Broth. Squeeze in the orange and lime juice.
  3. Cover and cook on high for 7–8 hours or low for 10–12 hours, turning halfway through cooking.
  4. Once the pork is tender and easily shredded with a fork, pull it apart and coat with the cooking juices.


For the lime & red cabbage slaw:

  1. Place shredded cabbage in a colander over a bowl. Sprinkle with salt, gently massage, and let sit for 15 minutes to soften.
  2. In a large bowl, whisk together lime juice and avocado oil mayo.
  3. Squeeze the cabbage to remove excess liquid, then add it to the bowl along with carrot, spring onion, coriander, jalapeño (if using), and garlic.
  4. Toss to coat evenly and season with black pepper (and additional salt if needed).


To serve: Fill the soft taco shells with pulled pork and top with the slaw, avocado, grilled peppers, and any other toppings you enjoy.