NUTRITION

SERVINGS

INGREDIENTS

4.5 oz pork shoulder

0.5 medium sweet potato

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.33 cup plain Greek yogurt

1 tbsp lime juice

1 tbsp red onion

1 tbsp jalapeño

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the sweet potato into thin, uniform rounds and toss them in a bowl with olive oil, sea salt, and black pepper.

• 3

  Arrange the sweet potato rounds in a single layer on the baking sheet and roast for 20 minutes, flipping halfway through, until edges are golden and crisp.

• 4

  While the potatoes roast, whisk together the Greek yogurt, lime juice, and garlic powder in a small bowl to create the zesty crema.

• 5

  Warm the shredded pulled pork in a skillet over medium heat, stirring in the smoked paprika until fragrant and heated through.

• 6

  Plate the roasted sweet potato rounds and top them evenly with the warm pulled pork, diced red onion, and sliced jalapeño.

• 7

  Drizzle the zesty crema over the top and garnish with fresh cilantro before serving immediately.