Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.75 oz pork shoulder; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 clove garlic; 0.25 cup white onion; 2 tbsp orange juice; 0.25 tsp olive oil; 1 small corn tortillas; 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 with citrus and warm spices, then crisped to golden perfection and served in warm corn tortillas with zesty lime.

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NUTRITION

Protein

31.2g

Fat

32.2g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

5.75 oz pork shoulder

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 clove garlic

0.25 cup white onion

2 tbsp orange juice

0.25 tsp olive oil

1 small corn tortillas

1 tbsp fresh cilantro

2 medium radishes

0.5 medium lime

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PREPARATION

1
Rub the pork shoulder evenly with the ground cumin, dried oregano, sea salt, and black pepper.
2
Place the seasoned pork in a slow cooker along with the minced garlic, chopped white onion, and orange juice.
3
Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender and shreds easily with a fork.
4
Remove the pork from the slow cooker and shred it using two forks, discarding any excess large pieces of fat.
5
Heat the olive oil in a large skillet over medium-high heat and sear the shredded pork for 3-5 minutes until the edges are crispy and golden.
6
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.
7
Assemble the tacos by dividing the crispy pork between the tortillas and topping with fresh cilantro, thinly sliced radishes, and a squeeze of lime juice.