Ingredients

• 1 head green cabbage
• 0.5 cups green onions
• 1 red bell pepper
• 1 large carrot
• 2 cloves garlic
• 4 cups pulled pork
• 0.25 cups avocado oil
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 2 teaspoons riracha
• 0.33 cups seasoned rice vinegar
• 0.33 cups chopped cilantro

Instructions

1. 1 Halve and core cabbage; cut each half into 2 pieces, and slice cabbage into 1/4-inch thick strips; set aside.
2. 2 Add green onions, bell pepper, and garlic to a large mixing bowl. With a vegetable peeler, peel thin strips of carrot over the top.
3. 3 Place a nonstick skillet over high heat and add pork. Cook until pork is very hot and a brown crust is forming on the meat, about 5 minutes. If meat is lean, 1 to 2 tablespoons of oil can be added to the pan as needed. Pour hot pork over veggies and mix with tongs to combine.
4. 4 Add 2 tablespoons oil to the same pan and place over high heat. Transfer in cabbage and salt. Cook, stirring, until cabbage softens and starts to brown in spots, but still retains a bit of crunch.
5. 5 Add cabbage, black pepper, Sriracha, and rice vinegar to the bowl; mix slaw thoroughly. Add cilantro, and mix thoroughly. Taste for seasoning, and adjust salt and pepper, heat, and vinegar as needed.
6. 6 Serve hot, warm, or at room temperature, garnished with thinly sliced green onion. If making ahead, warm slaw before serving.

Nutrition per serving