NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

0.5 tsp cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

2 tbsp orange juice

1 medium corn tortillas

2 tbsp red onion

2 tbsp fresh cilantro

2 small radishes

0.5 whole lime

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker along with the smashed garlic cloves and orange juice.

• 3

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

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and add the shredded pork, pressing down to crisp the edges for 3-4 minutes.

• 6

  Warm the corn tortillas in a dry pan or over an open flame until pliable and slightly charred.

• 7

  Divide the crispy pork between the tortillas and top with diced red onion, chopped cilantro, and thinly sliced radishes.

• 8

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