Name: Crispy Chili-Lime Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz pork shoulder; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.13 tsp black pepper; 1 tbsp lime juice; 1 tbsp orange juice; 2 small corn tortillas; 2 medium radishes; 1 tbsp white onion; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Crispy Chili-Lime Pork Carnitas Tacos

Slow-roasted pork shoulder shredded and pan-seared until crispy, served in warm corn tortillas with a zesty lime finish and crunchy radishes.

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NUTRITION

Protein

31.2g

Fat

31.8g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz pork shoulder

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp lime juice

1 tbsp orange juice

2 small corn tortillas

2 medium radishes

1 tbsp white onion

1 tbsp fresh cilantro

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PREPARATION

1
Rub the pork shoulder with chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper until evenly coated.
2
Place the seasoned pork in a slow cooker or heavy-bottomed pot with the lime juice and orange juice.
3
Cook on low for 6-8 hours (or simmer covered on the stove) until the meat is tender enough to shred easily with a fork.
4
Remove the pork from the liquid and shred completely using two forks.
5
Heat a large non-stick skillet over medium-high heat and add the shredded pork in a single layer.
6
Press down firmly and sear for 3-4 minutes until the bottom is golden brown and crispy.
7
Warm the corn tortillas in a dry pan for 30 seconds per side until soft and pliable.
8
Divide the crispy pork between the tortillas and top with sliced radishes, diced white onion, and fresh cilantro.