NUTRITION

SERVINGS

INGREDIENTS

4.5 oz pork shoulder

1 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 cup orange juice

1 clove garlic

2 medium corn tortillas

2 tbsp red onion

1 tbsp fresh cilantro

1 medium lime

1 tbsp nonfat Greek yogurt

2 medium radishes

PREPARATION

• 1

  1. Rub the pork shoulder with the sea salt, black pepper, ground cumin, and dried oregano.

• 2

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

• 3

  3. Mince the garlic and add it to the slow cooker along with the seared pork and orange juice.

• 4

  4. Cover and cook on low for 7-8 hours or until the meat is tender enough to shred with a fork.

• 5

  5. Remove the pork from the slow cooker, shred it, and optionally crisp it in a hot pan for 2-3 minutes for extra texture.

• 6

  6. Warm the corn tortillas in a dry skillet until they are soft and pliable.

• 7

  7. Thinly slice the radishes and finely dice the red onion.

• 8

  8. Assemble the tacos by layering the shredded pork onto the tortillas and topping with the red onion, fresh cilantro, radish slices, and a dollop of nonfat Greek yogurt.

• 9

  9. Cut the lime into wedges and serve them on the side for a fresh squeeze of juice.