NUTRITION

SERVINGS

INGREDIENTS

5.5 ounce pork shoulder

2 tablespoon orange juice

0.5 teaspoon ground cumin

0.5 teaspoon dried oregano

0.5 teaspoon garlic powder

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 whole corn tortillas

0.25 cup red onion

0.25 cup fresh cilantro

2 medium radishes

1 whole lime

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker and pour the orange juice over the top to provide moisture and acidity.

• 3

  Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender and easily pulls apart with a fork.

• 4

  Remove the pork from the slow cooker, shred it with two forks, and spread the meat in a single layer on a baking sheet.

• 5

  Broil the shredded pork for 3-5 minutes until the edges become golden and crispy for that authentic carnitas texture.

• 6

  Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.

• 7

  Finely dice the red onion, chop the fresh cilantro, and thinly slice the radishes for the topping.

• 8

  Fill each warm tortilla with a generous portion of the crispy pork and top with the prepared onion, cilantro, and radishes.

• 9

  Serve the tacos immediately with fresh lime wedges on the side for a bright, citrusy finish.