Ingredients

• 2 lb. Boston butt
• avocado and cilantro sauce
• cilantro
• 1 lime
• 2 yellow onions, sliced
• 1 cup white vinegar
• 1/2 tsp salt
• 1/2 – 1 tsp honey
• 1/2 red onion

• flour tortillas
• at least 1/2 cup BBQ sauce
• 2 tbsp olive oil
• salt
• pepper
• water
• purple cabbage
• green cabbage

Method

Preparing the meat

1. put olive oil in the pan and heat it up
2. salt the meat liberally, then add pepper
3. put the salted side down in the pan, then continue to salt and pepper the other sides
4. cook until nice and brown
5. add onion slices along the sides, then fill up the pot with water until it reaches the top of the meat
6. cover the pot with a lid, bring it to a light boil, then turn it down and simmer for at least 3 hours, or until meat it completely cooked and tender

Pickling the red onion

1. add white vinegar, honey, and 1/2 tsp of salt into a small sauce pan
2. put the stove on low, then bring the mixture just shy of a boil
3. slice the red onion very thinly and add it to a glass
4. pour the vinegar onto the red onions and let it sit for 30 minutes to cool down

Preparing the slaw

1. slice purple cabbage and green cabbage with a mandolin
2. put in some avocado and cilantro sauce and mix

Putting the tacos together

1. once the pork is done cooking, put it into a large bowl and shred it using forks
2. add a ladle-fill of the juice and onions the pork was cooked in, then mix
3. add BBQ sauce and mix well
4. put the pork into each tortilla, drizzle some avocado and cilantro sauce onto the pork, add the slaw, and add the pickled onions
5. top with cilantro and some lime juice, then drizzle the tacos with BBQ sauce before you enjoy!