Crispy Slow-Cooked Shredded Pork Tacos with Fresh Pico de Gallo

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

Crispy Slow-Cooked Shredded Pork Tacos with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Shredded Pork Tacos with Fresh Pico de Gallo

Enjoy tender, slow-cooked pork that's shredded and finished in a hot skillet for a crispy edge. Nestled in warm corn tortillas and topped with a zesty, fresh pico de gallo, this taco dish brings a delightful balance of savory meat, vibrant produce, and a hint of citrus, perfect for a satisfying meal any time of day.

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NUTRITION

529kcal
Protein
43.7g
Fat
26.4g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (shredded)

2 Corn Tortillas

1 medium Tomato (diced)

1/4 cup diced Red Onion

2 Tbsp Cilantro (chopped)

1 Tbsp Lime Juice

1 tsp Olive Oil

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Place the pork shoulder in a slow cooker with a pinch of salt, pepper, and your favorite seasonings. Cook on low for 6-8 hours until tender and easy to shred.

  • 2

    Remove the pork, shred it using two forks, and set aside.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the olive oil and then the shredded pork, pressing it lightly to form a crispy layer. Sauté for 3-4 minutes until the edges crisp up.

  • 4

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 5

    Prepare the pico de gallo by combining the diced tomato, red onion, cilantro, lime juice, and a pinch of salt in a bowl.

  • 6

    Assemble the tacos by placing a portion of the crispy shredded pork onto each tortilla and topping with a generous spoonful of fresh pico de gallo.

  • 7

    Serve immediately and enjoy the burst of flavors in every bite.

Crispy Slow-Cooked Shredded Pork Tacos with Fresh Pico de Gallo

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

Crispy Slow-Cooked Shredded Pork Tacos with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Shredded Pork Tacos with Fresh Pico de Gallo

Enjoy tender, slow-cooked pork that's shredded and finished in a hot skillet for a crispy edge. Nestled in warm corn tortillas and topped with a zesty, fresh pico de gallo, this taco dish brings a delightful balance of savory meat, vibrant produce, and a hint of citrus, perfect for a satisfying meal any time of day.

NUTRITION

529kcal
Protein
43.7g
Fat
26.4g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (shredded)

2 Corn Tortillas

1 medium Tomato (diced)

1/4 cup diced Red Onion

2 Tbsp Cilantro (chopped)

1 Tbsp Lime Juice

1 tsp Olive Oil

Salt & Pepper (to taste)

PREPARATION

  • 1

    Place the pork shoulder in a slow cooker with a pinch of salt, pepper, and your favorite seasonings. Cook on low for 6-8 hours until tender and easy to shred.

  • 2

    Remove the pork, shred it using two forks, and set aside.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the olive oil and then the shredded pork, pressing it lightly to form a crispy layer. Sauté for 3-4 minutes until the edges crisp up.

  • 4

    Warm the corn tortillas in a separate pan or microwave until pliable.

  • 5

    Prepare the pico de gallo by combining the diced tomato, red onion, cilantro, lime juice, and a pinch of salt in a bowl.

  • 6

    Assemble the tacos by placing a portion of the crispy shredded pork onto each tortilla and topping with a generous spoonful of fresh pico de gallo.

  • 7

    Serve immediately and enjoy the burst of flavors in every bite.