NUTRITION

SERVINGS

INGREDIENTS

5.5 oz pork shoulder

0.25 cup orange juice

1 tbsp lime juice

1 tsp dried oregano

1 tsp ground cumin

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

2 tbsp red onion

2 tbsp fresh cilantro

2 medium radishes

0.5 medium lime

PREPARATION

• 1

  Trim excess fat from the pork shoulder and rub all sides with the dried oregano, cumin, garlic powder, onion powder, sea salt, and black pepper.

• 2

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

• 3

  Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and easily shreds.

• 4

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

• 5

  Preheat your oven broiler to high and spread the shredded pork onto a large baking sheet.

• 6

  Drizzle a small amount of the cooking liquid from the slow cooker over the meat and broil for 3 to 5 minutes until the edges are crispy and golden.

• 7

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

• 8

  Assemble the tacos by dividing the crispy pork between the tortillas and topping with diced red onion, chopped cilantro, and thinly sliced radishes.

• 9

  Serve immediately with a fresh squeeze of lime from the wedges.