Gluten-free, real food Pulled Pork Soft Tacos - dinner for the whole family, sorted.
Season the pork and place in a slow cooker with the rest of the Slow Cooked Pork ingredients and cook on low for 8 hours.
Sift the coconut flour and arrowroot starch into a bowl with the baking powder and salt and pepper.
In another bowl whisk the eggs and almond milk together.
Add the dry mixture to the egg mixture, stirring well. The consistency should be similar to pancake batter. If it is too dry add a little more almond milk.
Preheat a fry pan over medium heat and add oil of choice.
Spoon the batter into the pan to create thin tacos approximately 13 cm in dimension, the thinner the better.
Cook for 3-4 minutes then flip to cook on other side.
Repeat the process to use the rest of the batter.
Mix the purple cabbage, green cabbage and carrots in a bowl with the coriander.
Add the yolks and mustard into a food processor or Thermomix. On a low-medium speed start very slowly drizzling in the oil until a thick mayonnaise has formed. Once you've added all the oil, add the avocado and salt and pepper and blend until smooth.
Fill the soft tacos with the coleslaw, pork and mayonnaise. Garnish with coriander and fresh lime slices.
8 servings
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