Slow-Cooked Crispy Pork Tacos with Vibrant Pico de Gallo

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

Slow-Cooked Crispy Pork Tacos with Vibrant Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Crispy Pork Tacos with Vibrant Pico de Gallo

Savor the melt-in-your-mouth slow-cooked pork elevated with a quick crisp for texture, tucked into warm corn tortillas and crowned with a lively pico de gallo bursting with fresh tomatoes, red onion, jalapeño, cilantro, and a squeeze of lime.

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NUTRITION

461kcal
Protein
33.8g
Fat
22.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder

2 Corn Tortillas

1 Medium Tomato

1/4 Small Red Onion

1 Jalapeño Pepper

1/4 cup Cilantro

1 Tbsp Lime Juice

1 tsp Olive Oil

Spices (salt, cumin, black pepper) to taste

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PREPARATION

  • 1

    Season the pork shoulder generously with salt, cumin, and black pepper. Place in a slow cooker with a splash of water if desired, and slow-cook on low for 6-8 hours until tender.

  • 2

    Once the pork is fork-tender, shred it using two forks.

  • 3

    Heat a skillet over medium-high heat with a teaspoon of olive oil. Add the shredded pork and press it into the pan to create a crispy edge. Cook until the edges are golden and crunchy.

  • 4

    In a bowl, combine diced tomato, finely chopped red onion, minced jalapeño, and chopped cilantro. Drizzle in lime juice and mix well to create a vibrant pico de gallo.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds.

  • 6

    Assemble the tacos by layering a portion of crispy pork onto each tortilla and topping with a generous spoonful of pico de gallo. Serve immediately.

Slow-Cooked Crispy Pork Tacos with Vibrant Pico de Gallo

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

Slow-Cooked Crispy Pork Tacos with Vibrant Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Crispy Pork Tacos with Vibrant Pico de Gallo

Savor the melt-in-your-mouth slow-cooked pork elevated with a quick crisp for texture, tucked into warm corn tortillas and crowned with a lively pico de gallo bursting with fresh tomatoes, red onion, jalapeño, cilantro, and a squeeze of lime.

NUTRITION

461kcal
Protein
33.8g
Fat
22.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder

2 Corn Tortillas

1 Medium Tomato

1/4 Small Red Onion

1 Jalapeño Pepper

1/4 cup Cilantro

1 Tbsp Lime Juice

1 tsp Olive Oil

Spices (salt, cumin, black pepper) to taste

PREPARATION

  • 1

    Season the pork shoulder generously with salt, cumin, and black pepper. Place in a slow cooker with a splash of water if desired, and slow-cook on low for 6-8 hours until tender.

  • 2

    Once the pork is fork-tender, shred it using two forks.

  • 3

    Heat a skillet over medium-high heat with a teaspoon of olive oil. Add the shredded pork and press it into the pan to create a crispy edge. Cook until the edges are golden and crunchy.

  • 4

    In a bowl, combine diced tomato, finely chopped red onion, minced jalapeño, and chopped cilantro. Drizzle in lime juice and mix well to create a vibrant pico de gallo.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds.

  • 6

    Assemble the tacos by layering a portion of crispy pork onto each tortilla and topping with a generous spoonful of pico de gallo. Serve immediately.