YOUR SOLIN GENERATED RECIPE
Crispy Slow-Cooked Pork Carnitas Tacos
Slow-simmered pork shoulder shredded and seared until golden, tucked into warm corn tortillas with a zesty crunch of fresh radish and lime.
INGREDIENTS
6.25 oz pork shoulder
0.25 cup fresh orange juice
1 tbsp lime juice
0.25 tsp avocado oil
1 small corn tortillas
0.25 cup white onion
2 tbsp fresh cilantro
2 medium radishes
0.5 tsp ground cumin
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Rub the pork shoulder evenly with ground cumin, dried oregano, garlic powder, sea salt, and black pepper.
Place the seasoned pork in a slow cooker, pour in the orange juice and lime juice, and cook on low for 8 hours until the meat is tender.
Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of fat.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the shredded pork to the skillet in a single layer and press down firmly with a spatula to create a crispy, caramelized crust.
Warm the corn tortillas in a separate dry pan for 30 seconds per side until soft and pliable.
Divide the crispy pork between the warm tortillas.
Top each taco with diced white onion, chopped fresh cilantro, and thinly sliced radishes before serving.