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; 0.25 cup orange juice; 1 tbsp lime juice; 2 cloves garlic; 0.25 cup white onion; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.25 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 small corn tortillas; 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

Slow-Cooked Pork Carnitas Tacos

Slow-cooked pork shoulder shredded and crisped, served in warm corn tortillas with lime and cilantro for a vibrant, citrus-infused bite.

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NUTRITION

Protein

31.3g

Fat

28.6g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz pork shoulder

0.25 cup orange juice

1 tbsp lime juice

2 cloves garlic

0.25 cup white onion

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 small corn tortillas

1 tbsp fresh cilantro

2 medium radishes

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PREPARATION

1
Trim excess fat from the pork shoulder and cut into 2-inch chunks.
2
In a slow cooker, combine the pork, orange juice, lime juice, minced garlic, diced white onion, cumin, oregano, chili powder, sea salt, and black pepper.
3
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is tender enough to shred with a fork.
4
Remove the pork from the slow cooker and shred using two forks, discarding any large pieces of fat.
5
Heat a non-stick skillet over medium-high heat and add the shredded pork with a splash of the cooking liquid, searing for 3-5 minutes until the edges are golden and crispy.
6
Warm the corn tortillas in a dry pan or over an open flame until pliable.
7
Divide the crispy carnitas between the tortillas and top with chopped cilantro and thinly sliced radishes.