NUTRITION

SERVINGS

INGREDIENTS

5.75 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

0.25 cup Red onion

2 tbsp Cilantro

2 medium Radishes

PREPARATION

• 1

  Rub the pork shoulder evenly with ground cumin, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Place the seasoned pork in a slow cooker or heavy-bottomed pot with the orange juice and lime juice, cooking on low until the meat is tender enough to shred easily.

• 3

  Remove the pork from the liquid and shred it using two forks, discarding any large pieces of rendered fat.

• 4

  Heat a non-stick skillet over medium-high heat and add the shredded pork, pressing it down firmly to sear until the edges become golden and crispy.

• 5

  Briefly warm the corn tortillas in a dry pan or over an open flame until they are soft and pliable.

• 6

  Divide the crispy carnitas between the tortillas and garnish with finely diced red onion, fresh cilantro, and thinly sliced radishes.