SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: 45 minutes or 4 to 6 hours, depending on method

    Generally, I just cook pork shoulder in vegetable broth and eat it plain. Yeah, I’m boring. But, with a little spice and a simple salad to accompany it, you can transform pork from drab to flavorful so easily! You can cook the pork in either a pressure cooker or a slow cooker.


    2 pounds (910 g) bone-in pork shoulder

    1 cup (240 ml) vegetable broth

    ¼ cup (60 ml) lime juice

    2 teaspoons ground cumin

    2 teaspoons dried oregano leaves

    4 cloves garlic, minced

    2 teaspoons finely ground sea salt

    2 bay leaves

    ¼ teaspoon ground black pepper

    ¼ teaspoon red pepper flakes


    ¼ cup (60 ml) avocado oil or olive oil

    2 tablespoons lime juice

    1½ teaspoons chili powder

    ¼ teaspoon finely ground sea salt

    2 bunches (400 g) radishes, thinly sliced

    2 medium Hass avocados, peeled and pitted (about 8 oz/220 g of flesh)

    4 green onions, sliced

    ½ cup (112 g) hulled pumpkin seeds

    1. Place all the ingredients for the shredded pork in a pressure cooker or slow cooker. If using a pressure cooker, seal the lid and cook on high pressure for 45 minutes. When complete, allow the pressure to release naturally before removing the lid. If using a slow cooker, cook on high for 4 hours or low for 6 hours.
    2. When the meat is done, drain it almost completely, leaving ¼ cup (60 ml) of cooking liquid in the cooker. Shred the meat with two forks.
    3. Prepare the salad: Place the oil, lime juice, chili powder, and salt in a medium-sized salad bowl. Whisk to combine, then add the remaining ingredients and toss to coat.
    4. Divide the salad evenly among 4 plates or bowls, then top with the shredded pork.

    STORE IT: Keep the shredded pork and salad in separate airtight containers in the fridge for up to 3 days. Do not add the avocado to the salad until you’re ready to serve it. The pork can be frozen for up to 1 month.

    REHEAT IT: Place a serving of the shredded pork in a microwave-safe dish, cover, and reheat for 2 minutes; or place in a frying pan with a splash of oil, cover, and reheat over medium heat for 7 minutes.

    THAW IT: Place the shredded pork in the fridge to thaw completely, then follow the reheating instructions above.

    Per serving, made with avocado oil:

    calories: 938 | calories from fat: 633 | total fat: 70.3 g | saturated fat: 19 g | cholesterol: 222 mg

    sodium: 1502 mg | carbs: 14 g | dietary fiber: 6.8 g | net carbs: 7.2 g | sugars: 2.9 g | protein: 64 g

    FAT : 66%
    CARBS : 5%
    PROTEIN : 29%