Citrus and Spice Pork Tacos
Ingredients
- 1 onion, thinly sliced
- 1 orange, thinly sliced
- 1 lime, thinly sliced
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp pepper
- 1 tsp ground coriander
- 4½ lb bone-in pork shoulder roast
- 1 (14.5-oz) can chicken broth
- 2 (11.57-oz) pkg corn tortillas
- Jalapeño and Radish Slaw (recipe follows)
- Avocado Cream Sauce (recipe follows)
- 1 (10-oz) pkg queso fresco cheese, crumbled
Instructions
- Place onion, orange and lime in a 5- to 7-quart slow cooker.
- Stir together cumin, paprika, salt, garlic powder, pepper and coriander in a small bowl; rub all over pork.
- Place pork over onion mixture in cooker; pour broth around pork.
- Cover and cook on LOW 10 hours or until pork is very tender.
- Remove roast from liquid, and shred meat with 2 forks.
- Add enough cooking liquid to moisten, if desired.
- Heat tortillas according to package directions.
- Serve pork in tortillas topped with Jalapeño and Radish Slaw, Avocado Cream Sauce and queso fresco.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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