YOUR SOLIN GENERATED RECIPE
Slow-Cooked Pork Carnitas Tacos
Tender pork shoulder slow-cooked in citrus and spices until it reaches a succulent texture, served in warm corn tortillas with crisp radishes and zesty lime.
INGREDIENTS
5.75 oz Pork shoulder
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Ground cumin
0.5 tsp Dried oregano
0.25 tsp Olive oil
0.25 cup Orange juice
1 clove Garlic
1 small Corn tortillas
2 tbsp Red onion
1 tbsp Fresh cilantro
2 medium Radishes
1 tbsp Greek yogurt
0.5 medium Lime
PREPARATION
Trim any excess thick fat from the pork shoulder and rub the surface evenly with sea salt, black pepper, ground cumin, and dried oregano.
Heat the olive oil in a heavy skillet over medium-high heat and sear the pork on all sides until a golden-brown crust forms.
Transfer the seared pork to a slow cooker, add the orange juice and minced garlic, then cover and cook on low for 6 to 8 hours until the meat pulls apart easily.
Remove the pork from the slow cooker and shred it using two forks; for extra texture, briefly crisp the shredded meat in a hot skillet with a splash of the cooking liquid.
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.
Divide the shredded pork between the tortillas and top with diced red onion, chopped cilantro, and thinly sliced radishes.
Finish each taco with a small dollop of Greek yogurt and serve immediately with lime wedges for squeezing.