NUTRITION

SERVINGS

INGREDIENTS

7 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 tortilla corn tortillas

1 tbsp red onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Trim excess fat from the pork shoulder and place it in a slow cooker.

• 2

  In a small bowl, whisk together the orange juice, lime juice, minced garlic, cumin, oregano, sea salt, and black pepper.

• 3

  Pour the citrus marinade over the pork and cook on low for 7-8 hours until the meat is tender and easily falls apart.

• 4

  Remove the pork from the slow cooker and shred it using two forks, discarding any remaining 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 becomes crispy and deeply browned.

• 7

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

• 8

  Assemble the tacos by dividing the crispy pork between the tortillas and topping with finely diced red onion and fresh cilantro.