NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

1 clove Garlic

2 tbsp Orange juice

1 tbsp Lime juice

0.25 tbsp Extra virgin olive oil

1 small Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

PREPARATION

• 1

  Trim excess fat from the pork shoulder and rub it thoroughly with sea salt, black pepper, ground cumin, and dried oregano.

• 2

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

• 3

  Cover and cook on low for 7 to 8 hours (or high for 4 to 5 hours) until the meat is tender enough to shred easily with a fork.

• 4

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

• 5

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 6

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

• 7

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

• 8

  Divide the crispy carnitas evenly between the tortillas and garnish with diced red onion, chopped cilantro, and thinly sliced radishes.