NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork shoulder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Dried oregano

1 clove Garlic

2 tbsp Fresh orange juice

1 whole Corn tortillas

2 tbsp Non-fat Greek yogurt

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 whole Lime

2 whole Radishes

PREPARATION

• 1

  Trim excess fat from the pork shoulder and rub thoroughly with sea salt, black pepper, cumin, and dried oregano.

• 2

  Place the seasoned pork into a slow cooker along with the minced garlic and fresh orange juice.

• 3

  Cover and cook on low heat for 7 to 8 hours until the meat is tender and easily pulls apart 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 a non-stick skillet over medium-high heat and add the shredded pork, searing for 3 to 4 minutes until the edges become golden and crispy.

• 6

  Warm the corn tortillas in a dry pan or over an open gas flame for 30 seconds per side until pliable.

• 7

  Assemble the tacos by dividing the crispy pork between the tortillas and topping with a dollop of Greek yogurt, diced red onion, fresh cilantro, and sliced radishes.

• 8

  Serve immediately with fresh lime wedges on the side for squeezing.