NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.25 cup Orange juice

1 tsp Dried oregano

1 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 small Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

0.5 whole Lime

2 medium Radishes

PREPARATION

• 1

  Season the pork shoulder with sea salt, black pepper, cumin, oregano, and minced garlic, rubbing the spices into the meat thoroughly.

• 2

  Place the seasoned pork in the slow cooker and pour the orange juice over it to provide moisture and natural acidity for tenderizing.

• 3

  Cover and cook on low for 7 to 8 hours until the meat is tender enough to fall apart easily with a fork.

• 4

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

• 5

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

• 6

  Warm the corn tortillas in a dry pan or over an open flame for a few seconds on each side until pliable.

• 7

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

• 8

  Squeeze fresh lime juice over the tacos just before serving to brighten the savory flavors.