Name: Crispy Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz pork shoulder; 0.13 cup orange juice; 1 tbsp lime juice; 2 clove garlic; 0.25 medium white onion; 0.5 tsp cumin; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1.5 medium corn tortillas; 0.13 whole avocado; 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 until succulent, then pan-seared for a satisfying crunch and served in warm corn tortillas.

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NUTRITION

Protein

31.3g

Fat

35.8g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz pork shoulder

0.13 cup orange juice

1 tbsp lime juice

2 clove garlic

0.25 medium white onion

0.5 tsp cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1.5 medium corn tortillas

0.13 whole avocado

1 tbsp fresh cilantro

2 medium radishes

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PREPARATION

1
Season the pork shoulder with sea salt, black pepper, cumin, and dried oregano.
2
Place the seasoned pork in a slow cooker with the white onion, minced garlic, orange juice, and lime juice.
3
Cook on low for 8 hours or high for 4 hours until the meat is tender and easily shredded with a fork.
4
Remove the pork from the slow cooker and shred it, reserving a small amount of the cooking liquid.
5
Heat a non-stick skillet over medium-high heat and add the shredded pork, drizzling with 2 tablespoons of the reserved liquid.
6
Press the meat down and cook for 3-5 minutes without stirring until the bottom becomes golden and crispy.
7
Warm the corn tortillas in a dry pan or over an open flame until pliable.
8
Divide the crispy carnitas between the tortillas and top with sliced avocado, fresh cilantro, and thinly sliced radishes.