NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

1 clove Garlic

0.25 tsp Ground cumin

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

2 tbsp White onion

1 tbsp Fresh cilantro

0.5 medium Lime

PREPARATION

• 1

  Trim excess fat from the pork shoulder and season all sides with sea salt, black pepper, ground cumin, and dried oregano.

• 2

  Place the seasoned pork into a slow cooker and add the minced garlic, orange juice, and lime juice.

• 3

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

• 4

  Remove the pork from the slow cooker, shred it using two forks, and spread it in an even layer on a baking sheet.

• 5

  Drizzle a few tablespoons of the remaining cooking liquid over the shredded pork and broil for 3-5 minutes until the edges are golden and crispy.

• 6

  Warm the corn tortillas in a dry skillet over medium heat until soft and pliable.

• 7

  Divide the crispy pork between the tortillas and top with diced white onion and freshly chopped cilantro.

• 8

  Serve immediately with a fresh lime wedge on the side for a bright, citrusy finish.