Keto Pulled Pork Tacos with Jicama Wraps

Ingredients

• 3 lb Pork Shoulder
• 2 tbsp Chipotle Peppers in Adobo Sauce
• 1 medium Onion
• 4 cloves Garlic
• 1/2 cup Orange Juice
• 1/4 cup Lime Juice
• 2 tbsp Apple Cider Vinegar
• 2 tsp Cumin
• 1 tsp Chili Powder
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 large Jicama
• 1 medium Avocado
• 1/4 cup Cilantro

Instructions

1. 1In a blender or food processor, combine chipotle peppers, onion, garlic, orange juice, lime juice, apple cider vinegar, cumin, chili powder, oregano, salt, and pepper. Blend until smooth.
2. 2Place pork shoulder in a slow cooker and pour the blended sauce over it.
3. 3Cook on low for 6-8 hours, or until the pork is very tender and easily shreds with a fork.
4. 4Once cooked, shred the pork using two forks. Remove any excess fat.
5. 5While pork cooks, peel jicama and slice thinly using a mandoline slicer. Aim for rounds about 1/8 inch thick.
6. 6To serve, place shredded pork on jicama slices. Top with diced avocado and chopped cilantro.

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