Why do we opt to cook our pork shoulder overnight? The low-and-slow method yields fall-apart tender results—so tender, in fact, that the best thing to do is shred it and drizzle it in a rich sauce. For this South American-inspired dish, we've paired the chili-cumin-spiced pork with a creamy chimichurri aioli, made with red onion, jalapeño, avocado mayo, and sour cream. Chili-roasted cabbage with bell peppers and a side of spicy roasted zucchini with garlic oil complete the meal.

Ingredients: pork shoulder, cabbage, zucchini, avocado oil mayonnaise (avocado oil, organic certified humane free range egg yolks, water, distilled vinegar, salt, lime juice concentrate, citric acid, lime oil), sour cream (cultured cream), roasted garlic oil (olive oil, garlic), cilantro, green bell peppers, green onions, apple cider vinegar, red bell peppers, parsley, jalapeño peppers, red onions, sea salt, ancho chile powder, cumin, lemon juice, olive oil, coriander, oregano, garlic, black pepper, gochugaru chile flakes, toasted garlic powder, brown chipotle chile powder, granulated garlic, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)