NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

1 medium corn tortillas

0.25 cup white onion

2 clove garlic

2 tbsp orange juice

1 tbsp lime juice

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

1 tbsp fresh cilantro

2 whole radishes

2 tbsp nonfat Greek yogurt

PREPARATION

• 1

  Place the pork shoulder, chopped white onion, minced garlic, orange juice, lime juice, cumin, oregano, sea salt, and black pepper into a slow cooker.

• 2

  Cover and cook on low for 7-8 hours or on high for 4-5 hours until the pork is tender and easily pulls apart.

• 3

  Remove the pork from the slow cooker and shred it thoroughly using two forks.

• 4

  Heat the olive oil in a large cast-iron skillet over medium-high heat.

• 5

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

• 6

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

• 7

  Thinly slice the radishes and roughly chop the fresh cilantro.

• 8

  Assemble the tacos by dividing the crispy pork between the tortillas, then top each with a dollop of Greek yogurt, sliced radishes, and cilantro.