NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

1 tbsp apple cider vinegar

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup green cabbage

0.25 cup non-fat Greek yogurt

1 tbsp lime juice

1 tbsp fresh cilantro

1.5 small corn tortillas

PREPARATION

• 1

  Trim any excess surface fat from the pork shoulder and cut into large chunks.

• 2

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Rub the spice blend evenly over all sides of the pork pieces.

• 4

  Place the seasoned pork into a slow cooker and pour the apple cider vinegar over the top.

• 5

  Cover and cook on low for 7-8 hours or on high for 4 hours until the meat is tender enough to fall apart.

• 6

  While the pork cooks, shred the green cabbage and finely chop the fresh cilantro.

• 7

  In a medium bowl, whisk the Greek yogurt and lime juice together, then toss with the cabbage and cilantro to create the slaw.

• 8

  Once the pork is finished, remove it from the slow cooker and shred with two forks, discarding any remaining large pieces of fat.

• 9

  Briefly warm the corn tortillas in a dry skillet over medium heat until pliable.

• 10

  Fill each tortilla with a generous portion of pulled pork and top with the creamy lime slaw.