Slow-Cooker Mojo Pork with Lime Cabbage Slaw

Pork shoulder cooked slow with garlic, cumin and a lot of lime until it shreds itself, piled next to a crunchy cilantro-lime slaw. One batch quietly feeds most of the week.

Serves 6250 minutes ketolow-carbhigh-proteinpaleo

• ✓Pork shoulder is a rich source of protein and B vitamins.
• ✓Cabbage brings fiber, crunch and vitamin C.
• ✓Seasoned with fresh lime juice, zest and whole garlic cloves — no bottled marinade.

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Ingredients

• •3 lb / 1.4 kg boneless pork shoulder, cut into 3 chunks
• •6 cloves garlic, smashed
• •juice and zest of 2 limes, plus 1 more lime for the slaw
• •1 tbsp ground cumin
• •1 tbsp dried oregano
• •2 tsp salt, 1 tsp black pepper
• •4 tbsp olive oil
• •½ head green cabbage, finely sliced
• •big bunch cilantro, chopped

Method

1. Rub the pork with cumin, oregano, salt and pepper. Into the slow cooker with the garlic, lime juice and zest, and 2 tbsp of the oil. High for 4 hours (or low for 7–8).
2. Shred in the pot with two forks and stir back through the juices. Taste — it usually wants more salt and another squeeze of lime.
3. Toss the cabbage with cilantro, the last lime's juice, the remaining oil and a pinch of salt just before serving.
4. Optional but excellent: crisp the portion you are eating tonight in a hot dry skillet for 3–4 minutes before plating.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.