Purple Mexican-style tacos

Preparation of the pulled pork: Season the boneless pork shoulder generously with smoked paprika, garlic powder, and a pinch of sea salt. Heat the olive oil in a Dutch oven over medium-high heat and sear the pork on all sides until browned. Pour the chicken broth and the apple cider vinegar around the pork, cover with a tight-fitting lid, lower the heat to low, and braise for 3 hours until completely tender. Remove from heat and shred the meat using two forks directly into the juices.

Preparation of the base: Combine the chopped red cabbage, the kefir, the water, the eggs, the chopped onion, and the pinch of sea salt in a blender. Blend on high speed for 60 seconds until smooth, bright purple, and fully fluid. Transfer the cooked purple tortillas to a wire rack or clean plate and let them rest for 10 minutes to allow the steam to escape, stabilizing their flexible texture.

Cooking the protein tortillas: Heat a non-stick skillet over medium-low heat and grease lightly if needed. Pour one-quarter of the purple batter into the center of the pan, spreading it evenly into a thin round tortilla shape. Cover with a lid and cook for 3 to 4 minutes until the surface is set, then flip gently and cook for another 1 to 2 minutes until cooked through. Repeat for all 4 tortillas.

Assembly: Lay each purple tortilla flat. Place a portion of warmed pulled pork down the center, top with fresh avocado slices, pickled red onions, and finish with a crumble of feta cheese. Serve immediately.