Get Ready: ingredients out - large skillet, medium-high heat - food processor, grate blade & bowl blade - large (mixing) bowl.

Get Set: skim read over instructions...

GO!

1. For The Slaw: using your food processor with the grate blade, shred the cabbage and place in a strainer in the sink.
2. Sprinkle the salt over and work it in with your hands. Allow to sit for 10 minutes to allow the cabbage to get mildly limp. 
3. Meanwhile, use the food processor to grate the zucchini, scallions, cilantro and garlic. Add to a large bowl and mix in the lime juice, cumin and apple cider vinegar. Set to one side.
4. For The Pork: warm a large skillet over medium-high heat, add the coconut oil. Slice the pork steaks into 1-inch strips, coat in salt and pepper and add to the skillet. Let the pork cook for 5 minutes until crispy and no longer pink.
5. For The Jerk Sauce: while the pork is cooking, make the sauce... swap your food processor blade out to a bowl blade and add the scallions, tomatoes, cilantro, peeled garlic and ginger, chilli, allspice, coconut aminos and red wine vinegar and whiz until smooth. 
6. Once the pork is cooked, transfer to a plate. Keep the juices in the skillet and add in the butter, pour in the jerk sauce and bring to a boil. Simmer for a couple of minutes [before adding the pork back to the skillet. Lightly simmer for a few more minutes.]???
7. To Serve: add the cabbage to the bowl with the rest of the slaw ingredients and mix together well, then divide amongst 4 dishes. If using, dollop a tablespoon of sour cream in the middle of each bowl of slaw and then top with the Jerk Pork strips, spooning over the sauce. Drizzle a tablespoon of olive oil over each dish. Enjoy!