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; 2 tbsp Orange juice; 1 tbsp Lime juice; 2 clove Garlic; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 0.25 tsp Chili powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Avocado oil; 1 medium Corn tortillas; 2 tbsp Red 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 Slow-Cooked Pork Carnitas Tacos

Slow-simmered pork shoulder shredded and pan-seared until golden, served in warm corn tortillas with a zesty onion and cilantro garnish.

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NUTRITION

Protein

36.8g

Fat

36.7g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

2 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

1 medium Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

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PREPARATION

1
Rub the pork shoulder evenly with the ground cumin, dried oregano, chili powder, sea salt, and black pepper.
2
Place the seasoned pork into a slow cooker along with the smashed garlic cloves, orange juice, and lime juice.
3
Cover and cook on low for 8 hours or high for 4-5 hours until the meat is tender and easily shreds with a fork.
4
Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of excess fat.
5
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
6
Add the shredded pork to the skillet in a single layer and press down with a spatula, searing for 3-4 minutes until the edges are crispy and golden.
7
Warm the corn tortillas in a dry pan or over an open gas flame until soft and slightly charred.
8
Divide the crispy pork carnitas between the tortillas and garnish with finely diced red onion and fresh cilantro.