NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

1 clove Garlic

0.25 cup Orange juice

0.5 tsp Olive oil

1 small Corn tortillas

2 medium Radishes

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 medium Lime

PREPARATION

• 1

  Trim any excess thick fat from the pork shoulder and rub the meat evenly with sea salt, black pepper, ground cumin, and dried oregano.

• 2

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

• 3

  Cover and cook on low for 8 hours, or until the pork is tender enough to be easily pulled apart with a fork.

• 4

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

• 5

  Heat the olive oil in a large non-stick skillet over medium-high heat. Add the shredded pork in a single layer and press down with a spatula.

• 6

  Sear the pork for 3-4 minutes without stirring until the bottom is deeply browned and crispy, then flip and sear for another 2 minutes.

• 7

  While the pork crisps, warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until pliable.

• 8

  Divide the crispy carnitas between the two tortillas.

• 9

  Top each taco with thinly sliced radishes, finely diced red onion, and fresh cilantro leaves.

• 10

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