Fill a crock pot with water. Add Navel Pastrami.

Cook on low over night (10-12 hours) or on high for six hours.

In a large bowl mix cabbage with mayo, water, and Splenda.

Set aside in fridge till ready to assemble.

Mix avocado with mayo and lemon juice until completely smooth and creamy.

Place in a piping bag.

Place in fridge till ready for assembly.

Peel potatoes. Place in cold water to prevent potatoes from turning brown.

Peel and cut onion.

Add potatoes and onion to a food processer with the shredding blade.

Pour shredded mixture onto a dry towel. Squeeze towel over sink to get out as much liquid as possible, to ensure crispiness.

Pour mixture from towel into a bowl with the eggs. Add salt and pepper. Mix.

In a large skillet over medium high heat pour in the oil. When the oil is hot add a scoop of your potato mixture to the pan. Flatten mixture to ensure thin latkes.

Flip after 90 seconds or until golden. Remove when ready onto a cooling rack. Sprinkle with pink Himalayan salt.

Place latke in taco holder to form shape.

Pull Navel Pastrami with a fork.

Add to the latke taco. Add a tablespoon of slaw on top. Drizzle with Avocado Crème. Serve.