NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Pork shoulder

2 medium Corn tortillas

0.25 cup White onion

1 clove Garlic

2 tbsp Orange juice

1 tbsp Lime juice

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh cilantro

2 small Radishes

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker along with the minced garlic, orange juice, and half of the lime juice.

• 3

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

• 4

  Remove the pork from the slow cooker and shred the meat using two forks, discarding any excess fat.

• 5

  Heat the avocado oil in a large skillet over medium-high heat.

• 6

  Add the shredded pork to the skillet and press down with a spatula, searing for 3 to 4 minutes until the edges are golden and crispy.

• 7

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

• 8

  Assemble the tacos by dividing the crispy pork between the tortillas and topping with diced white onion, sliced radishes, and fresh cilantro.

• 9

  Finish with a squeeze of the remaining lime juice and serve immediately.