Slow-Cooked Pork Carnitas Tacos

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

Slow-Cooked Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas Tacos

Slow-cooked pork shoulder infused with bright citrus and warm spices, served in toasted corn tortillas with a cooling dollop of Greek yogurt.

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NUTRITION

497kcal
Protein
33.8g
Fat
27.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz pork shoulder

0.25 cup orange juice

1 tbsp lime juice

1 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 medium corn tortillas

2 tbsp red onion

2 tbsp fresh cilantro

0.25 cup non-fat Greek yogurt

2 medium radishes

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PREPARATION

  • 1

    Season the pork shoulder evenly with the dried oregano, ground cumin, sea salt, and black pepper.

  • 2

    Place the seasoned pork into a slow cooker and pour the orange juice, lime juice, and minced garlic over the top.

  • 3

    Cover and cook on the low setting for 6 to 8 hours until the meat is tender enough to be easily pulled apart with a fork.

  • 4

    Remove the pork from the slow cooker and shred it; for a traditional finish, briefly sear the shredded meat in a hot skillet until the edges are golden and crisp.

  • 5

    Warm the corn tortillas in a dry pan over medium heat until they are soft and pliable.

  • 6

    Divide the shredded carnitas between the tortillas and garnish with diced red onion, chopped cilantro, sliced radishes, and a dollop of Greek yogurt.

Slow-Cooked Pork Carnitas Tacos

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

Slow-Cooked Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas Tacos

Slow-cooked pork shoulder infused with bright citrus and warm spices, served in toasted corn tortillas with a cooling dollop of Greek yogurt.

NUTRITION

497kcal
Protein
33.8g
Fat
27.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz pork shoulder

0.25 cup orange juice

1 tbsp lime juice

1 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 medium corn tortillas

2 tbsp red onion

2 tbsp fresh cilantro

0.25 cup non-fat Greek yogurt

2 medium radishes

PREPARATION

  • 1

    Season the pork shoulder evenly with the dried oregano, ground cumin, sea salt, and black pepper.

  • 2

    Place the seasoned pork into a slow cooker and pour the orange juice, lime juice, and minced garlic over the top.

  • 3

    Cover and cook on the low setting for 6 to 8 hours until the meat is tender enough to be easily pulled apart with a fork.

  • 4

    Remove the pork from the slow cooker and shred it; for a traditional finish, briefly sear the shredded meat in a hot skillet until the edges are golden and crisp.

  • 5

    Warm the corn tortillas in a dry pan over medium heat until they are soft and pliable.

  • 6

    Divide the shredded carnitas between the tortillas and garnish with diced red onion, chopped cilantro, sliced radishes, and a dollop of Greek yogurt.