NUTRITION

SERVINGS

INGREDIENTS

5 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

1 small corn tortillas

2 tbsp red onion

2 tbsp fresh cilantro

2 medium radishes

2 tbsp plain Greek yogurt

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the pork from the slow cooker, shred it thoroughly, and discard any excess cooking liquid.

• 5

  Heat a large non-stick skillet over medium-high heat and add the shredded pork, pressing it down to sear until the edges become golden and crispy.

• 6

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

• 7

  Divide the crispy pork between the tortillas and top with diced red onion, sliced radishes, and fresh cilantro.

• 8

  Finish each taco with a dollop of plain Greek yogurt for a cool, creamy contrast.