Slow-Cooked Crispy Pork Tacos with Zesty Cabbage Slaw

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

Slow-Cooked Crispy Pork Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Crispy Pork Tacos with Zesty Cabbage Slaw

Enjoy tender, slow-cooked pork tucked inside warm corn tortillas and topped with a bright, zesty red cabbage slaw. This recipe delivers a satisfying crunch juxtaposed with melt-in-your-mouth pork and a burst of citrusy freshness, perfect for dinner.

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NUTRITION

488kcal
Protein
37.4g
Fat
26.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Shoulder

2 Corn Tortillas

1 cup shredded Red Cabbage

Juice of 1 Lime

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

1 tbsp Fresh Cilantro (chopped)

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PREPARATION

  • 1

    Slow-cook the pork shoulder until it is tender and easy to shred. Optionally, use a slow cooker or braise in the oven with a bit of water, salt, pepper, and a crushed garlic clove.

  • 2

    Once cooked, shred the pork into bite-sized pieces. For extra crispiness, quickly sear the shredded pork in a non-stick pan with a drizzle of olive oil to develop a slight crispy texture.

  • 3

    In a mixing bowl, combine the shredded red cabbage with lime juice, a pinch of salt and pepper, and chopped fresh cilantro. Toss well to coat the cabbage evenly.

  • 4

    Warm the corn tortillas in a dry skillet or on a griddle until pliable.

  • 5

    Assemble the tacos by placing a portion of the crispy pork on each tortilla and topping with a generous spoonful of the zesty cabbage slaw.

  • 6

    Serve immediately and enjoy the harmonious blend of savory pork and refreshing slaw.

Slow-Cooked Crispy Pork Tacos with Zesty Cabbage Slaw

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

Slow-Cooked Crispy Pork Tacos with Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Crispy Pork Tacos with Zesty Cabbage Slaw

Enjoy tender, slow-cooked pork tucked inside warm corn tortillas and topped with a bright, zesty red cabbage slaw. This recipe delivers a satisfying crunch juxtaposed with melt-in-your-mouth pork and a burst of citrusy freshness, perfect for dinner.

NUTRITION

488kcal
Protein
37.4g
Fat
26.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Shoulder

2 Corn Tortillas

1 cup shredded Red Cabbage

Juice of 1 Lime

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

1 tbsp Fresh Cilantro (chopped)

PREPARATION

  • 1

    Slow-cook the pork shoulder until it is tender and easy to shred. Optionally, use a slow cooker or braise in the oven with a bit of water, salt, pepper, and a crushed garlic clove.

  • 2

    Once cooked, shred the pork into bite-sized pieces. For extra crispiness, quickly sear the shredded pork in a non-stick pan with a drizzle of olive oil to develop a slight crispy texture.

  • 3

    In a mixing bowl, combine the shredded red cabbage with lime juice, a pinch of salt and pepper, and chopped fresh cilantro. Toss well to coat the cabbage evenly.

  • 4

    Warm the corn tortillas in a dry skillet or on a griddle until pliable.

  • 5

    Assemble the tacos by placing a portion of the crispy pork on each tortilla and topping with a generous spoonful of the zesty cabbage slaw.

  • 6

    Serve immediately and enjoy the harmonious blend of savory pork and refreshing slaw.