YOUR SOLIN GENERATED RECIPE
Crispy Slow-Cooked Pork Carnitas with Fresh Cabbage Slaw
Enjoy a vibrant dish featuring tender, slow-cooked pork carnitas with a delectably crispy finish, paired perfectly with a refreshing, tangy cabbage slaw accented by lime and subtle notes of fresh vegetables. This balanced meal is as satisfying in flavor as it is in nutrition.
INGREDIENTS
6 oz Pork Shoulder, cooked
1 cup shredded green cabbage
1/4 cup shredded carrot
1/8 cup thinly sliced red onion
1 tbsp lime juice
1 tsp olive oil
1 tsp ground cumin
1/2 tsp dried oregano
Salt and Pepper, to taste
PREPARATION
Season the pork shoulder with salt, pepper, ground cumin, and dried oregano.
Slow-cook the seasoned pork in a slow cooker with a small splash of water or broth on low for 6-8 hours until tender.
Once cooked, remove the pork and shred it using two forks.
Heat a skillet over medium-high heat and add the olive oil. Add the shredded pork, pressing it slightly to form a crisp layer. Allow it to sear until crispy edges form.
In a bowl, combine the shredded cabbage, carrot, and red onion. Drizzle with lime juice and season with a pinch of salt and pepper. Toss well.
Plate the crispy pork carnitas and top with a generous serving of fresh cabbage slaw. Serve immediately.