Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Pork shoulder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 1 tbsp Lime juice; 2 tbsp Orange juice; 1 clove Garlic; 2 medium Corn tortillas; 0.5 cup Cooked black beans; 2 tbsp Pickled red onion; 1 tbsp Fresh cilantro; 0 tsp Avocado oil

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 with citrus and spices until succulent, then crisped and tucked into warm corn tortillas with zesty pickled onions.

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NUTRITION

Protein

31.9g

Fat

23.3g

Carbs

59.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork shoulder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

1 tbsp Lime juice

2 tbsp Orange juice

1 clove Garlic

2 medium Corn tortillas

0.5 cup Cooked black beans

2 tbsp Pickled red onion

1 tbsp Fresh cilantro

0 tsp Avocado oil

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PREPARATION

1
Season the pork shoulder evenly with sea salt, black pepper, ground cumin, and dried oregano.
2
Place the seasoned pork in a slow cooker and pour over the lime juice and orange juice, then add the minced garlic.
3
Cover and cook on low for 8 hours until the meat is tender enough to shred easily with a fork.
4
Remove the pork from the slow cooker, shred it completely, and discard any large pieces of rendered fat.
5
Heat avocado oil in a large skillet over medium-high heat; add the shredded pork and sear for 3-5 minutes until the edges are golden and crispy.
6
Warm the corn tortillas in a dry skillet for 30 seconds per side until soft and pliable.
7
Assemble the tacos by dividing the crispy pork and warm black beans between the tortillas.
8
Garnish each taco with pickled red onions and fresh cilantro before serving.