NUTRITION

SERVINGS

INGREDIENTS

4.5 oz pork shoulder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp dried oregano

0.5 tsp garlic powder

2 tbsp fresh orange juice

1 tbsp fresh lime juice

1 small corn tortillas

0.5 cup canned black beans

0 tsp avocado oil

2 tbsp diced red onion

2 tbsp fresh cilantro

2 medium radishes

PREPARATION

• 1

  Rub the pork shoulder thoroughly with sea salt, black pepper, ground cumin, dried oregano, and garlic powder.

• 2

  Place the seasoned pork in a slow cooker and pour the fresh orange juice and lime juice over the top.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a large skillet over medium-high heat and add the shredded pork in a single layer.

• 6

  Press down with a spatula and sear for 3-4 minutes until the bottom is golden and crispy, then toss and sear for another 2 minutes.

• 7

  Warm the black beans in a small saucepan over low heat until heated through.

• 8

  Briefly toast the corn tortillas in a dry pan until soft and slightly charred.

• 9

  Assemble the tacos by layering the warm beans and crispy pork onto the toasted tortillas.

• 10

  Top with diced red onion, fresh cilantro, and thinly sliced radishes before serving.