NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

0.25 cup Orange 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

0.5 tsp Avocado oil

1 medium Corn tortillas

2 tbsp White onion

1 tbsp Fresh cilantro

2 medium Radishes

0.5 cup Non-fat Greek yogurt

1 wedge Lime

PREPARATION

• 1

  Rub the pork shoulder chunks thoroughly with ground cumin, dried oregano, garlic powder, sea salt, and black pepper.

• 2

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

• 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 and shred it using two forks, discarding any excess fat.

• 5

  Heat the avocado oil in a large cast-iron skillet over medium-high heat.

• 6

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

• 7

  Warm the corn tortillas in a dry pan or over an open flame until pliable.

• 8

  Assemble the tacos by dividing the crispy pork between the tortillas.

• 9

  Top each taco with diced white onion, chopped cilantro, and thinly sliced radishes.

• 10

  Finish with a dollop of Greek yogurt and a squeeze of fresh lime juice before serving.