NUTRITION

SERVINGS

INGREDIENTS

6.25 oz Pork shoulder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Garlic powder

2 tbsp Orange juice

1 tbsp Water

1 whole Corn tortillas

1 tbsp White onion

1 tbsp Fresh cilantro

2 medium Radishes

0.5 medium Lime

PREPARATION

• 1

  Rub the pork shoulder with sea salt, black pepper, cumin, oregano, and garlic powder until evenly coated.

• 2

  Place the seasoned pork in a slow cooker and pour the orange juice and water around the base.

• 3

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

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and add the shredded pork, pressing it down with a spatula for 2-3 minutes to create crispy, golden-brown edges.

• 6

  In a separate dry pan, warm the corn tortillas for 30 seconds per side until soft and pliable.

• 7

  Divide the crisped carnitas evenly between the two tortillas.

• 8

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

• 9

  Serve immediately with a fresh squeeze of lime juice over the top.