NUTRITION

SERVINGS

INGREDIENTS

5.25 oz pork shoulder

0.25 cup orange juice

1 tbsp lime juice

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp garlic powder

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 non-fat Greek yogurt

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker and pour the orange juice and lime juice over the top.

• 3

  Cover and cook on low for 8 hours or on high for 4 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 large pieces of fat.

• 5

  Heat a large non-stick skillet over medium-high heat. Add the shredded pork in a single layer and sear for 3-5 minutes without stirring until the bottom is crispy and golden.

• 6

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

• 7

  Thin the Greek yogurt with a splash of water or extra lime juice to create a crema consistency.

• 8

  Assemble the tacos by dividing the crispy pork between the tortillas, then top with diced red onion, cilantro, and thinly sliced radishes.

• 9

  Drizzle with the yogurt crema and serve immediately.