Ingredients

• 4 Tbsp(s) Bob’s Red Mill Organic Coconut Flour
• 1 Tbsp Starwest Botanicals Organic Psyllium Husk Powder
• 1/2 tsp(s) Real Salt
• 1/2 cup(s) Bob’s Red Mill Almond Meal/Flour
• 1/2 cup(s) boiling water
• 1/2 large(s) egg whites
• 1 1/2 Tbsp(s) organic virgin coconut oil
• 1/2 tsp(s) baking soda
• 2 Tbsp(s) organic golden flaxseed, ground
• 24 ounce(s) pork shoulder, cooked
• 1/4 small(s) red onion, thinly sliced
• 2 whole(s) limes, cut into wedges
• 3 Tbsp(s) organic apple cider vinegar
• 2 medium(s) avocados, diced
• 3 Tbsp(s) chopped cilantro

• 4 Tbsp(s) Bob’s Red Mill Organic Coconut Flour
• 1 Tbsp Starwest Botanicals Organic Psyllium Husk Powder
• 1/2 tsp(s) Real Salt
• 1/2 cup(s) Bob’s Red Mill Almond Meal/Flour
• 120 g boiling water
• 16.5 g egg whites
• 21 g organic virgin coconut oil
• 2.5 g baking soda
• 14 g organic golden flaxseed, ground
• 680.4 g pork shoulder, cooked
• 17.5 g red onion, thinly sliced
• 134 g limes, cut into wedges
• 45 g organic apple cider vinegar
• 402 g avocados, diced
• 3 g chopped cilantro