NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork shoulder

1 whole Corn tortillas

0 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

1 tbsp Lime juice

2 tbsp Red onion

2 tbsp Fresh cilantro

2 whole Radishes

PREPARATION

• 1

  Season the pork shoulder evenly with sea salt, black pepper, chili powder, cumin, and garlic powder.

• 2

  Place the seasoned pork in a slow cooker or pressure cooker and cook until the meat is tender and shreds easily.

• 3

  Shred the cooked pork using two forks, discarding any large pieces of excess fat.

• 4

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

• 5

  Add the shredded pork to the skillet in a single layer and press down firmly to develop a deep, caramelized crust.

• 6

  Squeeze fresh lime juice over the crispy pork and toss to combine before removing from the heat.

• 7

  Toast the corn tortillas in a dry pan over medium heat until warm and slightly charred on the edges.

• 8

  Assemble the tacos by filling the warm tortillas with crispy pork and topping with diced red onion, fresh cilantro, and sliced radishes.