Crispy Slow Cooked Pork Carnitas with Fresh Citrus Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Slow Cooked Pork Carnitas with Fresh Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow Cooked Pork Carnitas with Fresh Citrus Slaw

Savor the tender, slow-cooked pork carnitas that achieve a perfect crispy finish, paired with an invigorating citrus slaw. This dish delivers a burst of tangy sweetness from fresh oranges and lime juice, balanced by the earthy crunch of cabbage and carrots, making it a delightful meal for any time of the day.

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NUTRITION

506kcal
Protein
42.1g
Fat
27.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Pork Shoulder (Lean)

1 cup shredded Napa Cabbage (89g)

0.5 medium Carrot, shredded (30g)

0.5 cup Orange Segments (130g)

1 tablespoon Fresh Lime Juice

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

Salt and Pepper to taste

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Cut the pork shoulder into large chunks and season generously with salt, pepper, and ground cumin.

  • 2

    Place the seasoned pork in a slow cooker, searing in a hot pan with a dash of olive oil until browned on all sides to create a crispy exterior.

  • 3

    Transfer the seared pork to the slow cooker, add a splash of water if necessary, and cook on low for 6-8 hours or on high for 3-4 hours until tender and easily shreddable.

  • 4

    Once cooked, shred the pork using two forks and crisp it up further by placing it under the broiler for 3-5 minutes, turning once for extra crunch.

  • 5

    Meanwhile, in a bowl, combine the shredded Napa cabbage, shredded carrot, orange segments, lime juice, and a light drizzle of olive oil. Toss gently to combine.

  • 6

    Plate a portion of the crispy pork carnitas and top with a generous serving of the fresh citrus slaw. Garnish with chopped fresh cilantro.

  • 7

    Serve immediately while warm, enjoying the contrast between the savory, crispy pork and the refreshing, tangy slaw.

Crispy Slow Cooked Pork Carnitas with Fresh Citrus Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Slow Cooked Pork Carnitas with Fresh Citrus Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow Cooked Pork Carnitas with Fresh Citrus Slaw

Savor the tender, slow-cooked pork carnitas that achieve a perfect crispy finish, paired with an invigorating citrus slaw. This dish delivers a burst of tangy sweetness from fresh oranges and lime juice, balanced by the earthy crunch of cabbage and carrots, making it a delightful meal for any time of the day.

NUTRITION

506kcal
Protein
42.1g
Fat
27.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Pork Shoulder (Lean)

1 cup shredded Napa Cabbage (89g)

0.5 medium Carrot, shredded (30g)

0.5 cup Orange Segments (130g)

1 tablespoon Fresh Lime Juice

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

Salt and Pepper to taste

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Cut the pork shoulder into large chunks and season generously with salt, pepper, and ground cumin.

  • 2

    Place the seasoned pork in a slow cooker, searing in a hot pan with a dash of olive oil until browned on all sides to create a crispy exterior.

  • 3

    Transfer the seared pork to the slow cooker, add a splash of water if necessary, and cook on low for 6-8 hours or on high for 3-4 hours until tender and easily shreddable.

  • 4

    Once cooked, shred the pork using two forks and crisp it up further by placing it under the broiler for 3-5 minutes, turning once for extra crunch.

  • 5

    Meanwhile, in a bowl, combine the shredded Napa cabbage, shredded carrot, orange segments, lime juice, and a light drizzle of olive oil. Toss gently to combine.

  • 6

    Plate a portion of the crispy pork carnitas and top with a generous serving of the fresh citrus slaw. Garnish with chopped fresh cilantro.

  • 7

    Serve immediately while warm, enjoying the contrast between the savory, crispy pork and the refreshing, tangy slaw.