NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork shoulder

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 small Corn tortillas

0.25 cup Plain Greek yogurt

0.5 cup Shredded cabbage

1 tbsp Fresh cilantro

2 small Radishes

PREPARATION

• 1

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

• 2

  Cook the pork in a pressure cooker or slow cooker with a splash of water until it is tender enough to shred.

• 3

  Shred the pork using two forks and discard any large pieces of fat.

• 4

  Heat a non-stick skillet over medium-high heat and sear the shredded pork until the edges are golden and crispy.

• 5

  Squeeze half of the lime juice over the pork while it is in the pan to brighten the flavor.

• 6

  Toss the shredded cabbage with the remaining lime juice and chopped cilantro to make a fresh slaw.

• 7

  Warm the corn tortillas in a dry pan until they are soft and slightly charred.

• 8

  Assemble the tacos by layering the crispy pork, lime-cabbage slaw, sliced radishes, and a dollop of Greek yogurt.