Name: Slow-Cooked Pork Carnitas Street Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Pork shoulder; 2 tbsp Orange juice; 1 tbsp Lime juice; 2 clove Garlic; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 small Corn tortillas; 0.13 whole Avocado; 2 small Radishes; 2 tbsp Fresh cilantro; 2 tbsp Red onion

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 Street Tacos

Slow-cooked pork shoulder shredded and crisped, served in warm corn tortillas with creamy avocado and zesty lime for a vibrant finish.

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NUTRITION

Protein

39.9g

Fat

41.2g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

2 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

0.13 whole Avocado

2 small Radishes

2 tbsp Fresh cilantro

2 tbsp Red onion

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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 into a slow cooker along with 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 and shreds easily with a fork.
4
Preheat your oven broiler to high and line a baking sheet with parchment paper.
5
Shred the cooked pork using two forks and spread it in a single layer on the prepared baking sheet.
6
Broil the shredded pork for 3 to 5 minutes until the edges become golden and slightly crispy.
7
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
8
Divide the crispy carnitas between the tortillas and top with sliced avocado, thinly sliced radishes, chopped cilantro, and finely diced red onion.