NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

2 cloves Garlic

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

2 whole Radishes

PREPARATION

• 1

  Trim excess fat from the pork shoulder and cut into 2-inch chunks.

• 2

  Place the pork in a slow cooker and add the orange juice, lime juice, minced garlic, cumin, oregano, sea salt, and black pepper.

• 3

  Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender enough to shred with a fork.

• 4

  Once cooked, 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. Add the shredded pork and a splash of the cooking liquid from the slow cooker.

• 6

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

• 7

  While the pork crisps, warm the corn tortillas in a separate dry pan or over an open flame until pliable.

• 8

  Thinly slice the radishes and finely dice the red onion and cilantro.

• 9

  Divide the crispy pork carnitas between the two tortillas.

• 10

  Top with the sliced radishes, diced red onion, and fresh cilantro before serving.