NUTRITION

SERVINGS

INGREDIENTS

7.5 oz pork loin

0.25 cup orange juice

1 tbsp lime juice

1 tsp dried oregano

1 tsp ground cumin

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

2 tbsp red onion

2 tbsp fresh cilantro

1 tbsp salsa verde

PREPARATION

• 1

  Place the trimmed pork loin into the bottom of a slow cooker.

• 2

  In a small mixing bowl, whisk together the orange juice, lime juice, dried oregano, cumin, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Pour the citrus and spice mixture over the pork, ensuring the meat is well coated.

• 4

  Set the slow cooker to low and cook for 6 to 8 hours (or high for 3 to 4 hours) until the pork is tender enough to shred easily.

• 5

  Remove the pork from the slow cooker and use two forks to shred the meat into bite-sized pieces, then return it to the pot to soak up the remaining juices.

• 6

  Heat a dry skillet over medium-high heat and warm the corn tortillas for about 30 seconds per side until they are slightly charred and flexible.

• 7

  Divide the shredded pork evenly between the two tortillas.

• 8

  Top the tacos with diced red onion, fresh cilantro, and a drizzle of salsa verde before serving immediately.