Pulled Pork Tacos with Red Cabbage and Avocado

Heat a large skillet over medium-high heat and add the vegetable oil. Add the diced onion and minced garlic, and cook until fragrant and translucent, about 5 minutes.

In a separate bowl, combine the salt, paprika, brown sugar, cumin, chili powder, and black pepper. Rub the spice mixture all over the pork shoulder, ensuring it is well coated.

Place the seasoned pork shoulder in a slow cooker and pour in the chicken broth. Cook on low heat for 8 hours, or on high heat for 4-5 hours, until the pork is tender and easily shreds with a fork.

While the pork is cooking, prepare the red cabbage slaw. In a mixing bowl, combine the shredded red cabbage, lime juice, mayonnaise, sugar, and a pinch of salt. Mix well and refrigerate until ready to use.

Once the pork is cooked and tender, remove it from the slow cooker and shred it with two forks. Discard any excess fat.

Heat a large skillet over medium heat and warm the tortillas on each side until slightly charred.

To assemble the tacos, spread a layer of pulled pork onto each tortilla. Top with a generous amount of red cabbage slaw and sliced avocado. Drizzle with your favorite taco sauce or salsa.

Serve the pulled pork tacos immediately and enjoy!