NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 small Corn tortillas

2 tbsp White onion

2 tbsp Fresh cilantro

2 medium Radishes

0.5 whole Lime

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat a large non-stick skillet over medium-high heat and add the shredded pork with a splash of the cooking liquid.

• 5

  Press the pork down and cook for 3-5 minutes without stirring until the bottom is crispy and golden brown.

• 6

  Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and slightly charred.

• 7

  Divide the crispy pork evenly between the two tortillas.

• 8

  Top with finely diced white onion, chopped fresh cilantro, and thinly sliced radishes.

• 9

  Serve immediately with lime wedges for a fresh citrus squeeze.