NUTRITION

SERVINGS

INGREDIENTS

6.5 oz pork shoulder

0.25 tsp olive oil

0.5 tsp ground cumin

0.5 tsp dried oregano

0.5 tsp chili powder

1 clove garlic

0.25 cup yellow onion

2 tbsp orange juice

0.25 tsp sea salt

0.13 tsp black pepper

1 medium corn tortillas

2 whole radishes

2 tbsp fresh cilantro

1 tbsp red onion

0.5 whole lime

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over medium-high heat and sear the pork on all sides until a golden-brown crust forms.

• 3

  Transfer the seared pork to a slow cooker and add the minced garlic, chopped yellow onion, and orange juice.

• 4

  Cover and cook on low for 7-8 hours until the meat is tender and shreds easily with a fork.

• 5

  Remove the pork from the slow cooker, shred it with two forks, and return it to the skillet for 3-5 minutes to achieve crispy edges.

• 6

  Warm the corn tortillas in a dry pan over medium heat until they are soft and slightly charred.

• 7

  Divide the shredded pork evenly between the two warm tortillas.

• 8

  Top the tacos with thinly sliced radishes, diced red onion, and fresh cilantro leaves.

• 9

  Finish with a bright squeeze of fresh lime juice and serve immediately.