Name: Crispy Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz pork shoulder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 tsp ground cumin; 0.25 cup orange juice; 1 tbsp lime juice; 1 medium corn tortillas; 2 tbsp pickled red onions; 1 tbsp fresh cilantro; 2 medium radishes

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 pan-seared for a golden crunch, served in warm corn tortillas with zesty pickled onions.

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NUTRITION

Protein

35.6g

Fat

34.4g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz pork shoulder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp ground cumin

0.25 cup orange juice

1 tbsp lime juice

1 medium corn tortillas

2 tbsp pickled red onions

1 tbsp fresh cilantro

2 medium radishes

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PREPARATION

1
Trim excess fat from the pork shoulder and cut into 2-inch chunks.
2
In a slow cooker, combine the pork chunks, sea salt, black pepper, dried oregano, ground cumin, orange juice, and lime juice.
3
Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is fork-tender.
4
Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of fat.
5
Heat a non-stick skillet over medium-high heat and add the shredded pork in a single layer.
6
Press down with a spatula and sear for 3-4 minutes until the bottom is crispy and golden brown.
7
Warm the corn tortillas in a dry pan or over an open flame until pliable and slightly charred.
8
Divide the crispy pork between the two tortillas.
9
Top with pickled red onions, thinly sliced radishes, and fresh cilantro before serving.