NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

1 medium Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker and pour in the orange juice, lime juice, and minced garlic.

• 3

  Cover and cook on low for 8 hours or high for 4 hours until the meat is tender and easily shredded 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 the olive oil in a large skillet over medium-high heat and add the shredded pork in a single layer.

• 6

  Press down with a spatula and cook for 3-5 minutes without stirring until the bottom is beautifully crispy and golden.

• 7

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

• 8

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