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

0.25 cup Orange juice

1 tbsp Lime juice

1 clove Garlic

1 medium Corn tortillas

0.13 whole Avocado

2 whole Radishes

1 tbsp Fresh cilantro

PREPARATION

• 1

  Season the pork shoulder evenly with sea salt, black pepper, ground cumin, and dried oregano.

• 2

  Place the seasoned pork into a slow cooker and add the minced garlic, orange juice, and lime juice.

• 3

  Cover and cook on low for 8 hours or on high for 4 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 excess fat.

• 5

  Heat a non-stick skillet over medium-high heat and add the shredded pork, cooking for 3-5 minutes until the edges become golden and crispy.

• 6

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

• 7

  Assemble the tacos by dividing the crispy pork between the tortillas and topping with sliced avocado, thinly sliced radishes, and fresh cilantro.