NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh orange juice

1 tbsp Fresh lime juice

2 medium Corn tortillas

0.25 whole Avocado

2 tbsp Red onion

1 tbsp Fresh cilantro

2 tbsp Salsa verde

PREPARATION

• 1

  Rub the pork loin with ground cumin, chili powder, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Place the seasoned pork in a slow cooker and pour in the fresh orange juice and lime juice.

• 3

  Cover and cook on low for 6 to 8 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 excess liquid if desired.

• 5

  For extra flavor and texture, quickly sear the shredded pork in a non-stick skillet over medium-high heat until the edges are golden and crispy.

• 6

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft and pliable.

• 7

  Divide the shredded pork between the warm tortillas and top with sliced avocado, diced red onion, fresh cilantro, and salsa verde.