Soft Tacos with Pork, Cabbage Slaw and Avocado Mash

Cut the pork lengthwise almost through to the other side. Open and flatten the meat to butterfly. Combine half of the onion, the orange juice, 2 tablespoons of the olive oil and the red-pepper flakes. Pour over the meat and marinate in the refrigerator for at least 30 minutes and up to 2 hours.

In a large bowl combine the cabbage, remaining 2 tablespoons olive oil and the lime juice. Season with salt and pepper.

In a medium bowl coarsely mash the avocado, add the remaining half onion and one tablespoon lime juice. Season with salt and pepper.

Heat the grill. Cook the pork on a lightly-oiled grill, turning occasionally, until an instant-read thermometer inserted in the meat reaches 150°, about 15 minutes. Transfer to a carving board and let rest for 5 minutes. Meanwhile, wrap the tortillas in two separate packets of foil and warm on the grill. Cut the pork into thin slices.

Fill each tortilla with the avocado mash, slaw, sliced pork and a few cilantro leaves.