For the Pulled Pork:

• 3–4 pounds boneless pork shoulder (also called pork butt)

• 1 tablespoon smoked paprika

• 1 tablespoon chili powder

• 1 tablespoon brown sugar

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 ½ teaspoons kosher salt

• 1 teaspoon black pepper

• ½ cup orange juice (fresh-squeezed if you can swing it)

• ¼ cup apple cider vinegar

• 1 small yellow onion, sliced thin

• 4 garlic cloves, smashed

For the Slaw:

• 3 cups green cabbage, shredded

• 1 cup red cabbage, shredded

• 1 large carrot, peeled and grated

• ¼ cup chopped cilantro

• Juice of 1 lime

• 1 tablespoon apple cider vinegar

• 1 tablespoon olive oil

• Salt + pepper, to taste

For the Lime Crema:

• ½ cup sour cream (or plain Greek yogurt)

• Zest of 1 lime

• Juice of 1 lime

• Pinch of salt

For Serving:

• 12 small corn tortillas (gluten-free, soft or toasted)

• Extra cilantro

• Lime wedges

• Pickled red onions (optional but so good)