2tablespoons Srirachadepending on heat level you prefer
11 limejuiced and finely grated zest
Kosher salt and black pepper
12corn tortillasheated or grilled
3limescut into wedges
Fresh cilantro leaves
Place the pork in a slow cooker. Whisk together the water, coconut sugar, jalapeño, garlic, soy sauce, pepper, and salt. Grate the zest of the orange into the sauce and squeeze in the juice. Whisk to combine and pour over the pork. Cook on low for 7 – 8 hours or until the pork shreds easily.
Remove the pork from the cooking liquid and shred with two forks. Discard the cooking liquid.
To make the slaw, combine the cabbage and cilantro in a mixing bowl. In a small bowl, whisk together the mayonnaise, Sriracha, honey, lime zest, and juice. Add to the cabbage and cilantro and toss to coat. Season to taste with salt and pepper.
Serve with heated tortillas, lime wedges, and cilantro.