NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

2 tbsp 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

2 small corn tortillas

2 whole radishes

1 tbsp fresh cilantro

1 tbsp white onion

PREPARATION

• 1

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

• 2

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

• 3

  Cover and cook on the low setting for 8 hours until the meat is tender and easily pulls apart.

• 4

  Remove the pork from the slow cooker and shred it using two forks, discarding any excess large pieces of 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 cook for 3-5 minutes without stirring until the bottom is golden and crispy.

• 7

  Warm the corn tortillas in a separate dry pan or over an open flame until soft and pliable.

• 8

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