NUTRITION

SERVINGS

INGREDIENTS

2.5 oz pork shoulder

1 tbsp orange juice

1 tbsp lime juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

0.5 cup non-fat greek yogurt

2 tbsp fresh cilantro

2 tbsp red onion

PREPARATION

• 1

  Rub the pork shoulder with ground cumin, dried oregano, sea salt, and black pepper.

• 2

  Place the pork in a slow cooker with minced garlic, orange juice, and half of the lime juice.

• 3

  Cook on low for 6-8 hours or until the meat is tender and shreds easily with a fork.

• 4

  Remove the pork and shred it, discarding any excess large pieces of fat.

• 5

  Heat a non-stick skillet over medium-high heat and add the shredded pork, pressing down to create a golden, crispy crust.

• 6

  In a small bowl, whisk the Greek yogurt with the remaining lime juice to create the crema.

• 7

  Warm the corn tortillas in a dry pan until soft and pliable.

• 8

  Assemble the tacos by layering the crispy pork onto the tortillas, topped with diced red onion, fresh cilantro, and a dollop of lime-yogurt crema.