Name: Crispy Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.25 oz pork shoulder; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 1 clove garlic; 0.25 cup orange juice; 0.25 tbsp extra virgin olive oil; 1 medium corn tortillas; 0.25 cup red cabbage; 1 tbsp fresh cilantro; 0.5 whole lime

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-cooked pork shoulder shredded and pan-seared until golden, served in warm corn tortillas with crunchy cabbage and a zesty lime squeeze.

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NUTRITION

Protein

32.9g

Fat

36.9g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

6.25 oz pork shoulder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp dried oregano

1 clove garlic

0.25 cup orange juice

0.25 tbsp extra virgin olive oil

1 medium corn tortillas

0.25 cup red cabbage

1 tbsp fresh cilantro

0.5 whole lime

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PREPARATION

1
Rub 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.
3
Cook on low for 7 to 8 hours until the meat is tender and easily pulls apart with a fork.
4
Remove the pork from the slow cooker and shred it into bite-sized pieces using two forks.
5
Heat the olive oil in a large skillet over medium-high heat.
6
Add the shredded pork to the skillet and press down with a spatula, searing for 3 to 5 minutes until the edges are crispy and golden brown.
7
Warm the corn tortillas in a separate dry pan or over an open flame for 30 seconds per side.
8
Divide the crispy pork between the tortillas and top with shredded red cabbage and fresh cilantro.
9
Serve immediately with a fresh squeeze of lime juice over the top.