Name: Crispy Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz pork shoulder; 0.5 whole corn tortilla; 0.25 cup Greek yogurt; 1 cup cabbage; 1 tbsp lime juice; 0.25 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Carnitas Tacos

Slow-cooked pork shoulder shredded and pan-seared until golden, served in a warm tortilla with zesty lime-cabbage slaw and a dollop of cool Greek yogurt crema.

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NUTRITION

Protein

42.7g

Fat

39.4g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

7 oz pork shoulder

0.5 whole corn tortilla

0.25 cup Greek yogurt

1 cup cabbage

1 tbsp lime juice

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

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PREPARATION

1
Season the pork shoulder thoroughly with cumin, garlic powder, sea salt, and black pepper.
2
Place the seasoned pork in a slow cooker and cook on low for 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, removing any large pieces of visible fat.
4
Heat the avocado oil in a cast-iron skillet over medium-high heat.
5
Add the shredded pork to the hot skillet in a single layer and press down firmly, searing for 3-4 minutes until the bottom is crispy and golden.
6
While the pork crisps, toss the shredded cabbage with lime juice in a small bowl to create a bright, crunchy slaw.
7
Warm the corn tortilla in a dry skillet or directly over a gas flame for 30 seconds per side.
8
Assemble the taco by filling the tortilla with the crispy carnitas, topping with the lime slaw, and finishing with a dollop of Greek yogurt.