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With a paper towel, pat both sides of the pork dry. In a small bowl, mix the salt, pepper, brown sugar and cumin with a fork. Rub the spice mixture evenly onto both sides of the pork.
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Place the pork in a 5-quart crock pot. Pour bone broth over the pork and squeeze the juice of 2 limes. Add garlic, onion and water. Cover with a lid and set the crockpot to cook on high heat for 4 hours (or low for 8 hours).
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While the pork is cooking, prep the avocado crema by blending the sour cream and avocado in a food processor until the consistency is smooth. Add salt to taste. Place in the refrigerator until the pork is ready.
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Once the pork is fully cooked and tender, take it out of the crock pot and shred with a fork.
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In a skillet over medium heat, warm the 4 corn tortillas until pliable.
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Assemble the tacos by placing the pork, cabbage, avocado crema and salsa in a corn tortilla. Garnish with cilantro and freshly squeezed lime juice from remaining lime.