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Pulled Pork Tacos with a DIY Buckwheat Tortilla
MOVE NOURISH BELIEVE37Ingredients
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Ingredients
US|METRIC
1 SERVINGS
- 800 grams pork shoulder roast
- 2 Tbsp. spice (cumin)
- 2 Tbsp. paprika spice (smoked)
- 2 Tbsp. brown sugar (unrefined)
- 1 tsp. cayenne pepper
- 1 tsp. Himalayan salt
- 1 tsp. cracked pepper (black)
- 1 tsp. oregano
- 1 brown onion (roughly chopped)
- 3 cloves garlic (roughly chopped)
- coconut oil
- 1/4 red cabbage (small)
- 1/4 green cabbage (small)
- 1/2 carrot (shredded)
- 1 lemon zest
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 Tbsp. honey
- 1 tsp. salt
- 1/4 tsp. black pepper
- 100 grams buckwheat flour
- 10 grams arrowroot (or cornflour)
- 200 mL water (or carrot, spinach, beetroot juice for colour)
- 1 pinch nutmeg
- 1 pinch Himalayan salt
- 100 grams buckwheat flour
- 10 grams arrowroot (or cornflour)
- 200 mL water (or carrot, spinach, beetroot juice for colour)
- 1 pinch nutmeg
- 1 pinch Himalayan salt
- 1/4 pineapple (ripe, peeled, cored and finely chopped)
- 2 Tbsp. fresh lime juice
- 1 large avocado (cut in small dice)
- 1/2 cup chopped cilantro (or coriander)
- 1 Tbsp. olive oil
- salt
- pepper
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