Name: Crispy Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.75 oz pork shoulder; 1 small corn tortillas; 2 tbsp white onion; 1 tbsp fresh cilantro; 2 medium radishes; 0.5 whole lime; 0.25 tsp dried oregano; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tbsp orange juice; 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

Tender pork shoulder slow-cooked with aromatic spices and citrus, then pan-seared until golden and served in warm corn tortillas with crisp radishes.

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NUTRITION

Protein

32.0g

Fat

34.6g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5.75 oz pork shoulder

1 small corn tortillas

2 tbsp white onion

1 tbsp fresh cilantro

2 medium radishes

0.5 whole lime

0.25 tsp dried oregano

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp orange juice

0 tsp avocado oil

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PREPARATION

1
Season the pork shoulder evenly with sea salt, black pepper, ground cumin, and dried oregano.
2
Place the seasoned pork in a slow cooker along with the smashed garlic clove and orange juice, cooking on low for 6-8 hours until the meat is tender and easily shreds with a fork.
3
Remove the pork from the slow cooker and shred it into bite-sized pieces using two forks.
4
Heat avocado oil in a cast-iron skillet over medium-high heat. Add the shredded pork in a single layer and press down, searing for 3-4 minutes until the edges are golden and crispy.
5
Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side.
6
Divide the crispy pork between the tortillas and top with finely diced white onion, sliced radishes, and fresh cilantro.
7
Serve immediately with a squeeze of fresh lime juice over the top.