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; 1 clove Garlic; 0.25 tsp Cumin; 0.25 tsp Dried oregano; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 small Corn tortillas; 1 tbsp Red onion; 1 tbsp Fresh cilantro; 2 medium Radishes; 2 tbsp Plain Greek yogurt

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

Pork shoulder slow-cooked with citrus and spices until tender, then crisped to perfection and served in warm corn tortillas with a zesty lime finish.

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NUTRITION

Protein

32.7g

Fat

30.8g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

1 clove Garlic

0.25 tsp Cumin

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

1 small Corn tortillas

1 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

2 tbsp Plain Greek yogurt

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PREPARATION

1
Season the pork shoulder thoroughly with cumin, dried oregano, sea salt, and black pepper.
2
Place the seasoned pork in a slow cooker and add the minced garlic, orange juice, and lime juice.
3
Cover and cook on low for 8 hours or high for 4 hours until the meat is tender enough to shred with a fork.
4
Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of excess fat.
5
For authentic crispy edges, sear the shredded pork in a non-stick skillet over medium-high heat for 3 to 5 minutes until golden.
6
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
7
Divide the shredded pork evenly between the two warm tortillas.
8
Top each taco with diced red onion, chopped fresh cilantro, sliced radishes, and a dollop of Greek yogurt before serving.