NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.5 tbsp Orange juice

1 tsp Lime juice

1 clove Garlic

0.5 tsp Cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortilla

1 tbsp Red onion

1 tbsp Fresh cilantro

1 medium Radish

PREPARATION

• 1

  Season the pork shoulder with sea salt, black pepper, cumin, and dried oregano, rubbing the spices deeply into the meat.

• 2

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

• 3

  Cover and cook on low for 8 to 10 hours until the pork is tender enough to fall apart with a fork.

• 4

  Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of excess fat.

• 5

  Heat a large non-stick skillet over medium-high heat and add the shredded pork in a single layer.

• 6

  Press down with a spatula and sear for 3-4 minutes until the bottom is golden and crispy.

• 7

  Warm the corn tortilla in a separate dry pan until pliable and slightly toasted.

• 8

  Fill the tortilla with the crispy pork and top with diced red onion, fresh cilantro, and thin slices of radish.