NUTRITION

SERVINGS

INGREDIENTS

5.75 oz pork shoulder

0.25 cup orange juice

1 tbsp lime juice

1 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 small corn tortillas

2 tbsp white onion

1 tbsp fresh cilantro

2 medium radishes

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker and pour the orange juice and lime juice over the top.

• 3

  Cook on low for 8 hours or high for 4 hours until the meat is tender enough to shred easily with a fork.

• 4

  Remove the pork from the slow cooker and shred it into bite-sized pieces using two forks.

• 5

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Add the shredded pork to the skillet in a single layer and sear for 3-5 minutes without stirring until the bottom edges are golden and crispy.

• 7

  Warm the corn tortillas in a dry pan or over an open gas flame until soft and slightly charred.

• 8

  Fill the warm tortillas with the crispy pork and garnish with diced white onion, fresh cilantro, and sliced radishes.