NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

2 tbsp orange juice

1 tbsp lime juice

2 clove garlic

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 small corn tortillas

2 tbsp red onion

1 tbsp fresh cilantro

2 medium radishes

PREPARATION

• 1

  Trim any excess thick fat from the pork shoulder and season all sides with ground cumin, dried oregano, sea salt, and black pepper.

• 2

  Place the seasoned pork into a slow cooker and add the minced garlic, orange juice, and lime juice.

• 3

  Cover and cook on low for 7-8 hours or on high for 4 hours until the meat is tender enough to be easily pulled apart.

• 4

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

• 5

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

• 6

  Press down with a spatula and cook for 3-4 minutes without moving until the bottom edges become crispy and golden brown.

• 7

  Briefly warm the corn tortillas in a dry pan or over a gas flame until soft and slightly charred.

• 8

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