for the pork: – 3.5 lbs. boneless pork shoulder, cut into 4 piece – 2 teaspoons kosher salt – 2 teaspoons garlic powder – ½ teaspoon freshly ground black papper – 2 tablespoons avocado oil (IP method only) – 4 cloves garlic, smashed – 2 stems lemongrass, outer leaves removed, smashed, and minced – 1 inch piece of fresh ginger, grated – 1 cup low-sodium chicken stock – 1 tablespoon fish sauce – ¼ cup coconut amino – 2 tablespoons fresh lime juice – 2 tablespoons rice vinegar for the pickled veggies: – 1 cup matchstick carrot – ½ red onion thinly sliced – 1 Fresno chile thinly sliced – ½ cup rice vinegar – ½ teaspoon kosher salt
for the sauce: – 2 tablespoons fish sauce – 6 tablespoons coconut amino – 2 tablespoons rice vinegar – 2 tablespoons fresh lime juice – 3 tablespoons coconut sugar (omit for Whole30) for the spicy mayo: – ½ cup avocado oil mayo – 2 tablespoons sriracha (I used Yellowbird Sriracha for Whole30) – 2 cloves garlic, minced – 2 tablespoons lime juice – ¼ teaspoon kosher salt for serving: – 2 cups cooked cauliflower rice or jasmine rice – 4 cups finely shredded cabbage – ½ cup chopped fresh mint – ½ cup chopped fresh cilantro