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 a zesty lime-yogurt crema and crisp red onions.

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NUTRITION

579kcal
Protein
38.4g
Fat
33.7g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

2 small Corn tortillas

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Red onion

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

0.25 tsp Smoked paprika

1 tbsp Water

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PREPARATION

  • 1

    Trim excess fat from the pork shoulder and rub thoroughly with sea salt, black pepper, garlic powder, cumin, and smoked paprika.

  • 2

    Place the seasoned pork and water into a slow cooker and cook on low for 6 to 8 hours until the meat is tender and easily pulls apart.

  • 3

    Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of fat.

  • 4

    Heat a large non-stick skillet over medium-high heat and add the shredded pork in a single layer.

  • 5

    Press down with a spatula and sear for 3 to 5 minutes until the bottom edges are golden and crispy.

  • 6

    In a small bowl, whisk together the Greek yogurt and the juice from the lime to create a zesty crema.

  • 7

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

  • 8

    Assemble the tacos by dividing the crispy pork between the tortillas, then topping with the lime-yogurt crema, diced red onion, and fresh cilantro.

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 a zesty lime-yogurt crema and crisp red onions.

NUTRITION

579kcal
Protein
38.4g
Fat
33.7g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

2 small Corn tortillas

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Red onion

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

0.25 tsp Smoked paprika

1 tbsp Water

PREPARATION

  • 1

    Trim excess fat from the pork shoulder and rub thoroughly with sea salt, black pepper, garlic powder, cumin, and smoked paprika.

  • 2

    Place the seasoned pork and water into a slow cooker and cook on low for 6 to 8 hours until the meat is tender and easily pulls apart.

  • 3

    Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of fat.

  • 4

    Heat a large non-stick skillet over medium-high heat and add the shredded pork in a single layer.

  • 5

    Press down with a spatula and sear for 3 to 5 minutes until the bottom edges are golden and crispy.

  • 6

    In a small bowl, whisk together the Greek yogurt and the juice from the lime to create a zesty crema.

  • 7

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

  • 8

    Assemble the tacos by dividing the crispy pork between the tortillas, then topping with the lime-yogurt crema, diced red onion, and fresh cilantro.