1. In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Pour in water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
2. Increase heat to medium; cook, stirring frequently and pressing on pork with spatula to shred meat, 3 to 7 minutes or until sauce thickens and pork is coated in cooking liquid.
3. Divide pork mixture between mini bowls and top with queso fresco, radishes and sliced jalapeno. Serve with lime wedges.
- 20 g Total Fat
- 6 g Saturated Fat
- 0.5 g Trans Fat
- 70 mg Cholesterol
- 600 mg Sodium
- 17 g Total Carbohydrates
- 1 g Dietary Fiber
- 2 g Sugars
- 25 g Protein
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Nutritional Information
- 20 g Total Fat
- 6 g Saturated Fat
- 0.5 g Trans Fat
- 70 mg Cholesterol
- 600 mg Sodium
- 17 g Total Carbohydrates
- 1 g Dietary Fiber
- 2 g Sugars
- 25 g Protein
Directions
1. In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Pour in water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.
2. Increase heat to medium; cook, stirring frequently and pressing on pork with spatula to shred meat, 3 to 7 minutes or until sauce thickens and pork is coated in cooking liquid.
3. Divide pork mixture between mini bowls and top with queso fresco, radishes and sliced jalapeno. Serve with lime wedges.