NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork shoulder

1 small Corn tortillas

0.06 whole Avocado

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Red onion

0 tsp Avocado oil

PREPARATION

• 1

  Rub the pork shoulder with chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Place the seasoned pork in a slow cooker and cook on low for 8 hours until the meat is tender and easy to shred.

• 3

  Transfer the pork to a cutting board and shred into small pieces using two forks, removing any large pieces of fat.

• 4

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

• 5

  Add the shredded pork to the skillet in a single layer and sear for 3-5 minutes without stirring until the edges are golden and crispy.

• 6

  Drizzle the fresh lime juice over the crispy pork and toss well to combine all the savory flavors.

• 7

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

• 8

  Assemble the tacos by filling the warm tortillas with the crispy pork and topping with avocado slices, diced red onion, and fresh cilantro.