NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

0.25 cup orange juice

1 tbsp lime juice

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1.5 small corn tortillas

2 tbsp white onion

1 tbsp fresh cilantro

2 medium radishes

PREPARATION

• 1

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

• 2

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

• 3

  Cover and cook on low for 7-8 hours (or high for 4-5 hours) until the meat is tender and easily pulls apart with a fork.

• 4

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

• 5

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

• 6

  Press down with a spatula and sear for 3-5 minutes without stirring until the bottom of the pork is brown and crispy.

• 7

  Warm the corn tortillas in a dry pan or over a gas flame for 30 seconds per side until soft and pliable.

• 8

  Divide the crispy pork between the tortillas and garnish with finely diced white onion, chopped cilantro, and thinly sliced radishes.