Crispy Slow-Cooked Pork Tacos with Crunchy Slaw

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

Crispy Slow-Cooked Pork Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Tacos with Crunchy Slaw

Savor the fusion of tender, slow-cooked pork enveloped in a crispy finish, tucked inside warm corn tortillas and crowned with a refreshingly crunchy slaw bursting with vibrant red cabbage and carrots, all lifted by a zesty lime dressing.

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NUTRITION

429kcal
Protein
33.3g
Fat
21.5g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrot

1 tsp Olive Oil

1/2 Lime (juice)

Salt & Pepper (to taste)

1 tbsp Fresh Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slow-cook the pork shoulder until it’s tender and easy to shred. Once cooked, shred the pork finely and season with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and crisp up the shredded pork with a light spray of olive oil until the edges become slightly crispy.

  • 3

    In a bowl, combine the shredded red cabbage, shredded carrot, lime juice, fresh cilantro, and a pinch of salt and pepper to create the crunchy slaw.

  • 4

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

  • 5

    Assemble the tacos by layering the crispy pork in the tortillas and topping with a generous serving of crunchy slaw.

  • 6

    Serve immediately and enjoy the contrast of tender pork with fresh, zesty slaw.

Crispy Slow-Cooked Pork Tacos with Crunchy Slaw

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

Crispy Slow-Cooked Pork Tacos with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Tacos with Crunchy Slaw

Savor the fusion of tender, slow-cooked pork enveloped in a crispy finish, tucked inside warm corn tortillas and crowned with a refreshingly crunchy slaw bursting with vibrant red cabbage and carrots, all lifted by a zesty lime dressing.

NUTRITION

429kcal
Protein
33.3g
Fat
21.5g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder

2 Corn Tortillas

1 cup Shredded Red Cabbage

1/4 cup Shredded Carrot

1 tsp Olive Oil

1/2 Lime (juice)

Salt & Pepper (to taste)

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Slow-cook the pork shoulder until it’s tender and easy to shred. Once cooked, shred the pork finely and season with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and crisp up the shredded pork with a light spray of olive oil until the edges become slightly crispy.

  • 3

    In a bowl, combine the shredded red cabbage, shredded carrot, lime juice, fresh cilantro, and a pinch of salt and pepper to create the crunchy slaw.

  • 4

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

  • 5

    Assemble the tacos by layering the crispy pork in the tortillas and topping with a generous serving of crunchy slaw.

  • 6

    Serve immediately and enjoy the contrast of tender pork with fresh, zesty slaw.