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; 0.25 cup Orange juice; 1 tbsp Lime juice; 0.5 tsp Cumin; 0.5 tsp Oregano; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 medium Corn tortilla; 0.5 cup Cabbage; 1 tbsp Greek yogurt; 1 tbsp 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

Tender pork shoulder slow-cooked with citrus and spices then pan-seared for a crispy finish, served in warm tortillas with zesty lime-cabbage slaw.

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NUTRITION

Protein

39g

Fat

36.7g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

0.5 tsp Cumin

0.5 tsp Oregano

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortilla

0.5 cup Cabbage

1 tbsp Greek yogurt

1 tbsp Cilantro

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PREPARATION

1
Place the pork shoulder in a slow cooker and season thoroughly with cumin, oregano, garlic powder, onion powder, sea salt, and black pepper.
2
Pour the orange juice and lime juice over the seasoned pork, then cover and cook on low for 6 to 8 hours until the meat is tender and shreds easily.
3
Remove the pork from the slow cooker and shred it using two forks, discarding any excess liquid or visible fat.
4
Heat a non-stick skillet over medium-high heat and add the shredded pork, pressing it down firmly to sear until the edges become golden and crispy.
5
Warm the corn tortilla in a separate dry pan or over an open gas flame until it is soft and pliable.
6
Assemble the taco by filling the warm tortilla with the crispy pork, topped with shredded cabbage, a dollop of Greek yogurt, and fresh cilantro.