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 shredded and broiled until the edges are irresistibly crispy, served in warm corn tortillas with a bright squeeze of lime.

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NUTRITION

543kcal
Protein
31.4g
Fat
29.4g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.25 tsp Dried oregano

1 clove Garlic

2 tbsp Orange juice

2 small Corn tortillas

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 medium Lime

2 tbsp Salsa verde

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PREPARATION

  • 1

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

  • 2

    Place the seasoned pork into a slow cooker and add the minced garlic and orange juice to the pot.

  • 3

    Cover and cook on low for 7 to 8 hours (or high for 4 hours) until the meat is tender enough to shred easily with a fork.

  • 4

    Preheat your oven broiler to high and line a rimmed baking sheet with parchment paper.

  • 5

    Remove the pork from the slow cooker, shred it with two forks, and spread it in a single layer on the prepared baking sheet.

  • 6

    Drizzle a small amount of the cooking liquid over the meat and broil for 3 to 5 minutes until the tips of the pork are golden and crispy.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.

  • 8

    Assemble the tacos by dividing the crispy pork between the tortillas and topping with diced red onion, fresh cilantro, salsa verde, and a squeeze of lime.

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 shredded and broiled until the edges are irresistibly crispy, served in warm corn tortillas with a bright squeeze of lime.

NUTRITION

543kcal
Protein
31.4g
Fat
29.4g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.25 tsp Dried oregano

1 clove Garlic

2 tbsp Orange juice

2 small Corn tortillas

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 medium Lime

2 tbsp Salsa verde

PREPARATION

  • 1

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

  • 2

    Place the seasoned pork into a slow cooker and add the minced garlic and orange juice to the pot.

  • 3

    Cover and cook on low for 7 to 8 hours (or high for 4 hours) until the meat is tender enough to shred easily with a fork.

  • 4

    Preheat your oven broiler to high and line a rimmed baking sheet with parchment paper.

  • 5

    Remove the pork from the slow cooker, shred it with two forks, and spread it in a single layer on the prepared baking sheet.

  • 6

    Drizzle a small amount of the cooking liquid over the meat and broil for 3 to 5 minutes until the tips of the pork are golden and crispy.

  • 7

    Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.

  • 8

    Assemble the tacos by dividing the crispy pork between the tortillas and topping with diced red onion, fresh cilantro, salsa verde, and a squeeze of lime.