Name: 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; 0.5 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; 2 medium Corn tortillas; 2 tbsp Red onion; 1 tbsp Fresh cilantro; 2 medium Radishes; 0.5 medium Lime

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas Tacos

Tender pork shoulder slow-cooked in citrus and spices until it reaches a succulent texture, served in warm corn tortillas with crisp radishes and zesty lime.

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NUTRITION

Protein

32.2g

Fat

29.5g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

5.5 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

2 medium Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

0.5 medium Lime

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PREPARATION

1
Trim any excess thick layers of fat from the pork shoulder and cut into large chunks.
2
In a small bowl, combine the sea salt, black pepper, ground cumin, and dried oregano.
3
Rub the spice mixture evenly over the pork pieces and place them into the slow cooker.
4
Add the minced garlic and pour the orange juice over the pork.
5
Cover and cook on low for 7 to 8 hours (or high for 4 to 5 hours) until the meat is fork-tender.
6
Remove the pork from the slow cooker and shred it using two forks, discarding any remaining large pieces of fat.
7
Optional: For crispy edges, spread the shredded pork on a baking sheet and broil for 3-5 minutes until golden.
8
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
9
Divide the shredded pork between the tortillas and top with diced red onion, fresh cilantro, and sliced radishes.
10
Serve immediately with lime wedges for squeezing over the top.