NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.25 cup Orange juice

1 tbsp Lime juice

2 cloves Garlic

1 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

2 small Corn tortillas

0.25 cup Red onion

1 tbsp Apple cider vinegar

2 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Place the seasoned pork into the slow cooker and pour the orange juice, lime juice, and minced garlic cloves over the top.

• 3

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

• 4

  Remove the pork from the slow cooker and shred it thoroughly using two forks.

• 5

  Heat the olive oil in a large skillet over medium-high heat, then add the shredded pork and press down firmly to create a golden-brown, crispy texture.

• 6

  While the pork is crisping, combine the thinly sliced red onion and apple cider vinegar in a small bowl to create quick-pickled onions.

• 7

  Warm the corn tortillas in a dry skillet or over an open flame until they are soft and pliable.

• 8

  Divide the crispy pork between the two tortillas and garnish with the pickled onions and fresh cilantro before serving.