YOUR SOLIN GENERATED RECIPE
Crispy Slow-Cooked Pork Tacos with Fresh Slaw
Enjoy tender, slow-cooked pork enhanced with a crisp, homemade slaw and a zesty lime-y Greek yogurt drizzle all nestled within a warm corn tortilla. The sweet and savory pork, combined with the refreshing crunch of cabbage and carrot, creates a deliciously balanced taco that's perfect for a satisfying dinner.
INGREDIENTS
5.5 oz Pork Shoulder (slow-cooked with cumin & chili powder)
1 small Corn Tortilla
0.5 cup Shredded Green Cabbage
0.25 cup Shredded Carrot
0.25 Avocado, quartered
2 tbsp Nonfat Greek Yogurt
1 tbsp Lime Juice
2 tbsp Fresh Cilantro (chopped)
0.5 tsp Cumin Powder
0.5 tsp Chili Powder
Salt and Pepper to taste
PREPARATION
Season the pork shoulder generously with salt, pepper, cumin powder, and chili powder. Sear in a hot pan until browned on all sides.
Transfer the pork to a slow cooker, add a splash of water or low-sodium broth if desired, and cook on low for 6-8 hours until tender and easily shreddable.
While the pork is finishing, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl. Drizzle with lime juice and toss with chopped cilantro.
Warm the corn tortilla on a skillet or directly over a gas flame until soft and lightly charred.
Once the pork is done, shred it using two forks for a crispy texture. Optionally, crisp the shredded pork under a broiler for 2-3 minutes if a crispy finish is desired.
Assemble the taco by placing a portion of the shredded pork on the tortilla, topping it with the fresh slaw, a few slices of quartered avocado, and a drizzle of nonfat Greek yogurt.
Serve immediately and enjoy your flavorful, balanced taco!