Categories: Mexican

Ingredients

• 3 to 31/2-pound bone-in pork shoulder roast
• 1/2 cup chopped onion
• ⅓ cup orange juice
• 1 tablespoon ground cumin
• 11/2 teaspoons kosher salt
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon cayenne pepper
• 1 lime
• 2 (5.3 ounce) containers plain low-fat Greek yogurt
• 1 pinch kosher salt
• 16 (6 inch) soft yellow corn tortillas, such as Mission® brand
• 4 leaves green cabbage, quartered
• 1 cup very thinly sliced red onion
• 1 cup salsa (optional)

Directions

1. Remove meat from bone; discard bone. Trim fat from meat. Cut meat into 2- to 3-inch pieces; place in a 3½- or 4-qt. slow cooker. Stir in onion, orange juice, cumin, salt, oregano and cayenne.

2. Cover and cook on low 8 to 10 hours or high 4 to 5 hours. Remove meat from cooker. Shred meat using two forks. Stir in enough cooking liquid to moisten.

3. For lime crema, remove 1 tsp. zest (set aside) and squeeze 2 Tbsp. juice from lime. In a small bowl combine lime juice, yogurt, and dash salt.

4. Serve meat in tortillas with cabbage, red onion, salsa (if desired), and lime crema. Sprinkle with lime zest.

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