Slow-Cooked Pork Carnitas Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas Tacos

Slow-cooked pork shoulder shredded and crisped to a golden brown, served in warm corn tortillas with zesty lime and crunchy radishes.

Try 7 days free, then $12.99 / mo.

NUTRITION

559kcal
Protein
32.7g
Fat
34.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

1 tsp Dried oregano

1 tsp Ground cumin

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 whole Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

2 whole Radishes

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Trim any excessive thick fat from the pork shoulder and cut into large chunks.

  • 2

    In a small bowl, combine the dried oregano, ground cumin, garlic powder, onion powder, sea salt, and black pepper.

  • 3

    Rub the spice blend evenly over all sides of the pork pieces.

  • 4

    Place the seasoned pork into the slow cooker and pour the orange juice and lime juice over the top.

  • 5

    Cover and cook on low for 8 hours or on high for 4 to 5 hours until the meat is tender and easily falls apart with a fork.

  • 6

    Remove the pork from the slow cooker and shred using two forks, discarding any large pieces of fat.

  • 7

    To achieve the signature carnitas texture, heat a non-stick skillet over medium-high heat and add the shredded pork with a splash of the cooking liquid, searing until the edges are crispy and golden.

  • 8

    Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side.

  • 9

    Thinly slice the radishes and finely dice the red onion and cilantro.

  • 10

    Divide the crispy pork between the two tortillas and top with the onion, cilantro, and radish slices.

Slow-Cooked Pork Carnitas Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas Tacos

Slow-cooked pork shoulder shredded and crisped to a golden brown, served in warm corn tortillas with zesty lime and crunchy radishes.

NUTRITION

559kcal
Protein
32.7g
Fat
34.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

1 tsp Dried oregano

1 tsp Ground cumin

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 whole Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

2 whole Radishes

PREPARATION

  • 1

    Trim any excessive thick fat from the pork shoulder and cut into large chunks.

  • 2

    In a small bowl, combine the dried oregano, ground cumin, garlic powder, onion powder, sea salt, and black pepper.

  • 3

    Rub the spice blend evenly over all sides of the pork pieces.

  • 4

    Place the seasoned pork into the slow cooker and pour the orange juice and lime juice over the top.

  • 5

    Cover and cook on low for 8 hours or on high for 4 to 5 hours until the meat is tender and easily falls apart with a fork.

  • 6

    Remove the pork from the slow cooker and shred using two forks, discarding any large pieces of fat.

  • 7

    To achieve the signature carnitas texture, heat a non-stick skillet over medium-high heat and add the shredded pork with a splash of the cooking liquid, searing until the edges are crispy and golden.

  • 8

    Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side.

  • 9

    Thinly slice the radishes and finely dice the red onion and cilantro.

  • 10

    Divide the crispy pork between the two tortillas and top with the onion, cilantro, and radish slices.