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Pickled jalapenos are low in fructose in the small amounts used here, so this is likely Low Fructose. If you prefer to always avoid pickled jalapeño peppers, please tap it and change its rating to Red.
In a large mixing bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, and 1/4 tsp salt. Toss until the cabbage is evenly coated, then set aside to let the slaw soften slightly while you prepare the filling.
Heat a large (12-inch) skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until no pink remains and the meat is cooked through to 160°F (71°C), about 7–9 minutes. Drain any excess fat from the pan.
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