Crispy Slow-Cooked Pork Carnitas Tacos

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

Crispy Slow-Cooked Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Carnitas Tacos

Slow-cooked pork shoulder shredded and pan-seared until golden, served in warm corn tortillas with zesty pickled onions and a dollop of cool Greek yogurt.

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NUTRITION

483kcal
Protein
31.1g
Fat
23.7g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Pork shoulder

2 medium Corn tortillas

0.25 cup Non-fat Greek yogurt

0.25 cup Red onion

1 tbsp Apple cider vinegar

0 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lime

1 tbsp Fresh cilantro

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PREPARATION

  • 1

    Season the pork shoulder evenly with ground cumin, chili powder, garlic powder, sea salt, and black pepper.

  • 2

    Place the seasoned pork in a slow cooker with two tablespoons of water and cook on low for 8 hours until the meat is fork-tender.

  • 3

    Remove the pork from the slow cooker and shred it thoroughly using two forks, discarding any excess visible fat.

  • 4

    Heat the olive oil in a large non-stick skillet over medium-high heat and sear the shredded pork for 3-5 minutes until the edges are crispy and golden.

  • 5

    While the pork is searing, thinly slice the red onion and toss with apple cider vinegar in a small bowl to quick-pickle for at least 10 minutes.

  • 6

    Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

  • 7

    Assemble the tacos by dividing the crispy pork between the tortillas, then topping with the pickled onions, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice.

Crispy Slow-Cooked Pork Carnitas Tacos

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

Crispy Slow-Cooked Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Carnitas Tacos

Slow-cooked pork shoulder shredded and pan-seared until golden, served in warm corn tortillas with zesty pickled onions and a dollop of cool Greek yogurt.

NUTRITION

483kcal
Protein
31.1g
Fat
23.7g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Pork shoulder

2 medium Corn tortillas

0.25 cup Non-fat Greek yogurt

0.25 cup Red onion

1 tbsp Apple cider vinegar

0 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lime

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Season the pork shoulder evenly with ground cumin, chili powder, garlic powder, sea salt, and black pepper.

  • 2

    Place the seasoned pork in a slow cooker with two tablespoons of water and cook on low for 8 hours until the meat is fork-tender.

  • 3

    Remove the pork from the slow cooker and shred it thoroughly using two forks, discarding any excess visible fat.

  • 4

    Heat the olive oil in a large non-stick skillet over medium-high heat and sear the shredded pork for 3-5 minutes until the edges are crispy and golden.

  • 5

    While the pork is searing, thinly slice the red onion and toss with apple cider vinegar in a small bowl to quick-pickle for at least 10 minutes.

  • 6

    Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

  • 7

    Assemble the tacos by dividing the crispy pork between the tortillas, then topping with the pickled onions, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice.