Name: Crispy Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork shoulder; 2 small Corn tortillas; 0.25 cup Nonfat Greek yogurt; 0.5 tbsp Avocado oil; 2 tbsp Orange juice; 1 clove Garlic; 0.25 cup White onion; 2 tbsp Fresh cilantro; 0.5 whole Lime; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Tender pork shoulder slow-cooked with citrus and spices, then seared until golden and crispy, served in warm corn tortillas with a zesty lime crema.

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NUTRITION

Protein

39.6g

Fat

40.4g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

2 small Corn tortillas

0.25 cup Nonfat Greek yogurt

0.5 tbsp Avocado oil

2 tbsp Orange juice

1 clove Garlic

0.25 cup White onion

2 tbsp Fresh cilantro

0.5 whole Lime

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, mix the ground cumin, dried oregano, sea salt, and black pepper.
2
Rub the spice mixture evenly over all sides of the pork shoulder.
3
Place the seasoned pork in a slow cooker along with the minced garlic and orange juice, cooking on low for 6 to 8 hours until the meat is fork-tender.
4
Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any excess fat.
5
Heat the avocado oil in a large 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 to 5 minutes until the edges are golden and crispy.
7
While the pork crisps, whisk together the Greek yogurt and the juice from the lime to create a zesty crema.
8
Warm the corn tortillas in a dry pan or over an open flame until pliable.
9
Assemble the tacos by dividing the crispy pork between the tortillas, then top with diced white onion, fresh cilantro, and a drizzle of the lime crema.