NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

2 cloves 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

0.5 cup Non-fat Greek yogurt

2 tbsp Fresh cilantro

2 tbsp Red onion

PREPARATION

• 1

  Season the pork shoulder with sea salt, black pepper, ground cumin, and dried oregano, rubbing it into all sides of the meat.

• 2

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

• 3

  Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender and easily shreds with a fork.

• 4

  Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any excess fat.

• 5

  Heat a non-stick skillet over medium-high heat and add the shredded pork, cooking for 3-5 minutes until the edges become golden and crispy.

• 6

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

• 7

  In a small bowl, stir the Greek yogurt with a splash of lime juice to create a crema consistency.

• 8

  Assemble the tacos by dividing the crispy pork between the tortillas, then topping with the yogurt crema, diced red onion, and fresh cilantro.