Dual Recipes: Orange Tequila Carnitas + Avocado Cabbage Slaw

TWO recipes in this one and wow, are they good! These two dished complement each other like no other. The moist, slightly tangy carnitas with the crunchy cabbage and creamy avocado is just amazing AND we get to use the slow cooker which just makes life that much better.

Orange Tequila Carnitas

Paleo, Primal + Perfect

Serves 6

This Orange Tequila Carnitas recipe was adapted from the Frugal Paleo (one of my favorite cookbooks) recipe, Tequila Lime Carnitas. I loved the idea of using the tequila in the sauce, which I had never done before, but I wanted to use oranges because we have about 10 orange trees in our front and back yard, so we are constantly looking for ways to include them in recipes. This one was a definite success...

Ingredients

• 3 lbs pork shoulder
• 1/2 teaspoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon coconut oil or olive oil
• 2 cups orange juice
• 1/2 cup tequila
• 2 cups chicken stock
• salt and pepper to taste

Instructions

1. Cut the pork shoulder into five even pieces and coat with chili powder, cumin and cayenne pepper, plus salt.
2. Brown pork pieces on all sides in a heated skillet on medium with oil of your choice.
3. Place pork in crockpot, add orange juice, tequila and chicken stock and cook on low for 5 hours.

Avocado Cabbage Slaw

Raw, Vegan, Vegetarian, AIP friendly, Paleo, Primal + Perfect

Serves 6

I came up with this RAW Avocado Cabbage Slaw simply because we had a head of purple cabbage and cauliflower that needed to be used up. I whipped this one up using key ingredient Mexican flavors like cilantro and green onion, and it turned out to be the perfect compliment to the carnitas. The thinly sliced/chopped cauliflower adds a nice texture and actually looks like crumbled Mexican cheese, cotija, which was just a bonus. Plus it is just so easy

Ingredients

• 6 avocados, pit, peeled and cut into 1/2 inch cubes
• 2 heads of cabbage, thinly sliced or shredded
• 1 head of cauliflower, thinly slice or coarsely chopped
• 7 green onions, chopped
• 1/2 bunch of cilantro, chopped
• 2 tablespoons of lime juice
• 1 tablespoon of balsamic vinegar
• 1 tablespoon of olive oil
• salt and pepper to taste

Instructions

1. Prep all ingredients and place in to a bowl. Mix well but do not mash the avocado. Season with salt and pepper to your liking