YOUR SOLIN GENERATED RECIPE
Crispy Slow-Cooked Pork Tacos with Fresh Cabbage Slaw
Savor the flavor of tender, slow-cooked pork that’s been crisped up to perfection and tucked inside a warm corn tortilla with a refreshing, tangy cabbage slaw. This vibrant dish delivers a balance of textures and a lively burst of flavors, making it a delightful meal for any time of day.
INGREDIENTS
6 oz Pork Shoulder
1 cup shredded Green Cabbage
1 Corn Tortilla
1 tbsp Plain Nonfat Greek Yogurt
1 tbsp Fresh Lime Juice
2 tbsp Salsa
1 tsp Olive Oil
1 tsp Cumin
PREPARATION
Season the pork shoulder with salt, pepper, and cumin. Place it in a slow cooker with a splash of water and cook on low for 6-8 hours until tender and easily shreddable.
Once cooked, remove the pork, shred it using two forks, then heat a teaspoon of olive oil in a skillet over medium-high heat. Add the shredded pork and crisp it up for few minutes.
In a bowl, combine the shredded green cabbage with fresh lime juice, Greek yogurt, and salsa to create a tangy slaw.
Warm the corn tortilla in a dry skillet or microwave until pliable.
Assemble the taco by layering the crispy pork onto the tortilla and topping with a generous serving of the cabbage slaw. Serve immediately.