Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz pork shoulder; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cloves garlic; 2 tbsp orange juice; 0 tsp avocado oil; 1 small corn tortillas; 2 tbsp red onion; 1 tbsp fresh cilantro; 2 small radishes; 0.5 whole lime

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

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

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NUTRITION

Protein

38.1g

Fat

36.8g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

7 oz pork shoulder

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

2 tbsp orange juice

0 tsp avocado oil

1 small corn tortillas

2 tbsp red onion

1 tbsp fresh cilantro

2 small radishes

0.5 whole lime

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PREPARATION

1
Season the pork shoulder evenly with ground cumin, dried oregano, sea salt, and black pepper.
2
Place the seasoned pork into a slow cooker along with the minced garlic and orange juice.
3
Cover and cook on low for 8 hours or until the meat is tender enough to shred easily with a fork.
4
Remove the pork from the slow cooker and shred it into bite-sized pieces using two forks.
5
Heat the avocado oil in a large skillet over medium-high heat.
6
Add the shredded pork to the skillet in a single layer and sear for 3-5 minutes until the edges are crispy and golden brown.
7
Warm the corn tortillas in a dry pan or over an open flame until soft and pliable.
8
Divide the crispy pork between the tortillas and top with finely diced red onion, fresh cilantro, and thinly sliced radishes.
9
Serve immediately with a fresh squeeze of lime juice over the top.