YOUR SOLIN GENERATED RECIPE
Crispy Slow-Cooked Pork Carnitas Tacos
Slow-cooked pork shoulder shredded and pan-seared until golden-brown, served in warm corn tortillas with a zesty cabbage slaw and creamy Greek yogurt.
INGREDIENTS
5 oz Pork shoulder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Ground cumin
0.5 tsp Dried oregano
1 clove Garlic
2 medium Corn tortillas
0.25 cup Non-fat Greek yogurt
0.5 cup Shredded cabbage
1 tbsp Lime juice
0.25 tsp Avocado oil
PREPARATION
Season the pork shoulder evenly with the sea salt, black pepper, ground cumin, and dried oregano.
Place the seasoned pork and the minced garlic clove into a slow cooker; cover and cook on low for 8 hours until the meat is tender and falls apart easily.
Remove the pork from the slow cooker and shred it thoroughly using two forks, discarding any large pieces of fat.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Add the shredded pork to the hot skillet in a single layer, pressing down with a spatula to sear the meat until the edges become golden and crispy.
In a small mixing bowl, toss the shredded cabbage with the lime juice to create a bright, zesty slaw.
Warm the corn tortillas in a separate dry pan or directly over a gas flame for 30 seconds per side until pliable.
Assemble the tacos by dividing the crispy pork between the tortillas, then top with the cabbage slaw and a dollop of Greek yogurt.