YOUR SOLIN GENERATED RECIPE
Slow-Cooked Pork Carnitas Tacos
Tender pork shoulder slow-cooked with citrus and spices until it shreds easily, served in warm corn tortillas with a vibrant squeeze of fresh lime.
INGREDIENTS
6 oz boneless pork shoulder
0 cup orange juice
1 tbsp lime juice
2 cloves garlic
0.5 tsp ground cumin
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 medium Corn tortillas corn tortillas
0.13 whole Avocado avocado
2 tbsp red onion
1 tbsp fresh cilantro
PREPARATION
Trim any excess large pieces of fat from the pork shoulder and rub the surface evenly with ground cumin, dried oregano, sea salt, and black pepper.
Place the seasoned pork into the slow cooker and add the minced garlic cloves, fresh orange juice, and lime juice.
Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender enough to fall apart with a fork.
Remove the pork from the slow cooker and shred the meat using two forks, discarding any remaining large fat caps.
For authentic crispy edges, spread the shredded pork on a baking sheet and broil for 3-5 minutes, or sear in a hot dry skillet for 2 minutes.
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable.
Assemble the tacos by dividing the pork between the tortillas and topping with sliced avocado, finely diced red onion, and fresh cilantro.