Name: Crispy Slow Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Pork Shoulder; 2 Corn Tortillas; 1/2 cup shredded Red Cabbage; 1/4 medium Red Onion, diced; 1/4 Avocado; 1 teaspoon Olive Oil; 1 Lime wedge; 1 teaspoon Ground Cumin; 1 teaspoon Dried Oregano; Salt and Pepper

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

YOUR SOLIN GENERATED RECIPE

Crispy Slow Cooked Pork Carnitas Tacos

Savor the sumptuous blend of melt-in-your-mouth slow-cooked pork, finished to a delightful crisp, tucked inside soft corn tortillas and topped with a zesty slaw of red cabbage and onion, a few slices of creamy avocado, and a splash of lime for brightness. Perfectly spiced and comforting, this dish balances rich flavors with the lightness needed for a healthy meal.

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NUTRITION

Protein

35.5g

Fat

36.8g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Pork Shoulder

2 Corn Tortillas

1/2 cup shredded Red Cabbage

1/4 medium Red Onion, diced

1/4 Avocado

1 teaspoon Olive Oil

1 Lime wedge

1 teaspoon Ground Cumin

1 teaspoon Dried Oregano

Salt and Pepper

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PREPARATION

1
Season the 7 ounces of pork shoulder with salt, pepper, ground cumin, and dried oregano.
2
Heat a teaspoon of olive oil in a skillet on medium-high heat and sear the pork on all sides until browned.
3
Transfer the seared pork to a slow cooker, cover, and cook on low for 6-8 hours until tender and easily shredded.
4
Once cooked, shred the pork using two forks and optionally crisp it under a broiler for a few minutes for extra texture.
5
Warm the corn tortillas in a dry skillet or microwave.
6
Assemble the tacos by placing a generous portion of shredded pork on each tortilla, then topping with shredded red cabbage, diced red onion, and slices of avocado.
7
Squeeze a lime wedge over the finished taco and serve immediately.