Ingredients

  • 1 head of butter lettuce, washed
  • ½ teaspoon cumin
  • 5-6 dill pickles, sliced lengthwise
  • 6 cloves of garlic, peeled
  • 1 lime, juiced
  • 1 orange, juiced and zested
  • 2 tablespoons olive oil
  • 1 tablespoon oregano
  • 2lb pork shoulder roast (or roast)
  • 1 head of purple cabbage, sliced to thickness preference
  • salt and pepper, to taste
  • ½ cup vegetable broth
  • 1 teaspoon white wine vinegar
  • 5-6 tablespoons yellow mustard (the kind you put on burgers, not the powder)
  • 1 yellow onion, sliced

Ready In 5 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Crockpot time!!
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Step 2

  • Add your pork ingredients to the crockpot, No perfect way to do this, I just recommend topping your pork off with the zest and spices, but whatevs!Cook on low for 6-8 hours.If you are making the pork overnight, put together your slaw so it can sit in the refrigerator overnight and all the flavors can meld together. If not, just make it right before and it will still be delish!
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  • Length: 480 minutes

Step 3

  • Add all your slaw ingredients into a large bowl, using as much mustard as suits your fancy.Once pork is done cooking, use tongs to shred that guy!!
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Step 4

  • Place shredded pork and slaw in a leaf of butter lettuce and eat it up!
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