NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

0.25 cup fresh orange juice

1 tbsp fresh lime juice

2 clove garlic

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 small corn tortillas

2 tbsp white onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Trim any large pieces of excess fat from the pork shoulder and cut the meat into 2-inch chunks.

• 2

  Place the pork chunks into a slow cooker and add the orange juice, lime juice, minced garlic, cumin, oregano, sea salt, and black pepper.

• 3

  Cover and cook on low for 6 to 8 hours, or on high for 4 hours, until the meat is completely tender and pulls apart easily with a fork.

• 4

  Remove the pork from the slow cooker and shred it using two forks, discarding any remaining large pieces of fat.

• 5

  To achieve a traditional crispy texture, spread the shredded pork on a baking sheet and broil for 3 to 5 minutes until the edges are golden brown.

• 6

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

• 7

  Assemble the tacos by dividing the shredded pork between the tortillas and garnishing with diced white onion and fresh cilantro.