NUTRITION

SERVINGS

INGREDIENTS

7 oz pork shoulder

0.25 cup water

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp ground cumin

1 clove garlic

0.25 tsp avocado oil

1 small corn tortillas

1 tbsp red onion

1 tbsp fresh cilantro

2 medium radishes

0.5 whole lime

PREPARATION

• 1

  Rub the pork shoulder thoroughly with sea salt, black pepper, dried oregano, ground cumin, and minced garlic.

• 2

  Place the seasoned pork into a slow cooker and pour in the water.

• 3

  Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender and shreds easily with a fork.

• 4

  Transfer the pork to a cutting board and shred it completely, discarding any large pieces of rendered fat.

• 5

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 6

  Spread the shredded pork in an even layer across the skillet and press down firmly with a spatula.

• 7

  Sear the meat for 3 to 5 minutes without stirring until the bottom becomes deeply browned and crispy.

• 8

  Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

• 9

  Divide the crispy pork evenly between the warm tortillas.

• 10

  Top the tacos with diced red onion, fresh cilantro, and sliced radishes, then serve with a fresh lime wedge.