Grate zest and squeeze juice from orange and lime. Place pork in a 3- to 4-quart slow cooker.
Pulse garlic, oil, zest and juice from orange and lime, 3 Tbsp cilantro, oregano, cumin, salt, and pepper in a food processor or blender until smooth. Pour mixture over pork.
Cover and cook on LOW 8 hours or until pork is tender.
Shred pork in cooker with 2 forks. Divide among tortillas; top with avocado, and sprinkle with remaining cilantro.
Side Dish Ingredients
1 small jicama, peeled and cut into matchsticks
¼ cup thinly sliced red onion
1 (4-oz) container pineapple chunks
1½ Tbsp apple cider vinegar
1 tsp lime juice
¼ tsp ground coriander
¼ tsp crushed red pepper
½ tsp honey
Side Dish Instructions
Combine jicama, onion, and pineapple in a large bowl.
Whisk together vinegar, lime juice, coriander, red pepper, and honey in a small bowl. Drizzle over salad.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
37
0
37
Sat. Fat (g)
11
0
11
Protein (g)
43
2
45
Carb (g)
56
27
83
Fiber (g)
6
10
16
T. Sugs (g)
6
11
17
A. Sugs (g)
0
1
1
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