3 lb pork butt

1 tablespoon liquid smoke

1 1/2 tablespoons Red Alaea Hawaiian salt (or coarse sea salt)

2 medium sweet potatoes

1 1/2 cups gluten-free flour

Avocado oil

Salt for sprinkling

2 tablespoons lime juice

2 teaspoons maple syrup

1 tablespoon apple cider vinegar

2 tablespoons olive oil

Pinch of salt

3 cups finely shredded purple cabbage

2 baby bok choy , finely chopped

1/2 bunch cilantro , finely chopped

3 green onions , minced

Optional toppings: queso fresco , cotija cheese, sour cream, salsa

Preheat oven to 300°F. Place pork butt in a medium Dutch oven, sprinkle with liquid smoke and Hawaiian salt. Cover and bake for 2 1/2 to 3 hours until fork-tender.

While pork cooks, make tortillas: Prick sweet potatoes with a fork and microwave for 6-8 minutes until tender. Cut in half while hot and scoop out 2 cups of flesh into a medium bowl.

Stir flour into hot sweet potato and mix with the back of a spoon until it starts coming together. Turn onto a floured cutting board and knead until smooth. Cover with a towel and rest 10 minutes.

Roll golf ball-sized pieces of dough on a floured surface until 1/8 inch thick. Heat a large skillet over high heat, add 1 tablespoon avocado oil, and cook each tortilla 30-45 seconds per side. Sprinkle with salt (tortillas keep in fridge up to 1 week).

Make slaw: Whisk together lime juice, maple syrup, vinegar, olive oil, and salt. Toss with cabbage, bok choy, cilantro, and green onions.

When pork is done, uncover and shred with two forks. Warm tortillas if needed (20 seconds in a dry skillet), then fill with pulled pork, top with slaw and your favorite taco fixings.