NUTRITION

SERVINGS

INGREDIENTS

5.25 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

2 whole Corn tortillas

2 tbsp Red onion

1 tbsp Cilantro

2 whole Radishes

PREPARATION

• 1

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

• 2

  Place the seasoned pork in the slow cooker and pour in the orange juice and lime juice, then add the smashed garlic cloves.

• 3

  Cover and cook on low for 8 hours or on high for 4-5 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 excess fat.

• 5

  Heat a large non-stick skillet over medium-high heat and add the shredded pork in a single even layer.

• 6

  Press down with a spatula and sear for 3-4 minutes until the edges are golden and crispy using the pork's natural rendered oils.

• 7

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable and slightly charred.

• 8

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