NUTRITION

SERVINGS

INGREDIENTS

6.5 oz pork shoulder

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lime juice

1 tbsp fresh orange juice

2 small corn tortillas

2 tbsp fresh cilantro

2 medium radishes

0.25 whole avocado

PREPARATION

• 1

  Trim excess fat from the pork shoulder and cut into 2-inch chunks.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Rub the spice mixture evenly over the pork pieces.

• 4

  Place the pork in a slow cooker or pressure cooker with the lime juice and orange juice, cooking until the meat is tender and easily shreds with a fork.

• 5

  Once cooked, shred the pork using two forks and discard any remaining large pieces of fat.

• 6

  Heat a non-stick skillet over medium-high heat and add the shredded pork, pressing down with a spatula to create crispy, golden-brown edges.

• 7

  While the pork crisps, thinly slice the radishes and chop the fresh cilantro.

• 8

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

• 9

  Divide the crispy pork between the two tortillas and top with sliced avocado, radishes, and cilantro.