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

Tender pork shoulder slow-cooked with aromatic spices and citrus, then crisped to perfection and served in warm corn tortillas with creamy avocado.

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NUTRITION

819kcal
Protein
42g
Fat
52.8g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

1 tsp Ground cumin

1 tsp Chili powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cloves Garlic

0.25 cup Orange juice

1 tbsp Lime juice

2 medium Corn tortillas

0.25 whole Avocado

0.3 cup Plain Greek yogurt

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

1 tbsp Red onion

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rub the pork shoulder evenly with ground cumin, chili powder, dried oregano, sea salt, and black pepper.

  • 2

    Place the seasoned pork into a slow cooker along with minced garlic, orange juice, and lime juice.

  • 3

    Cover and cook on low heat for 8 hours or until the meat is tender and easily pulls apart with a fork.

  • 4

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

  • 5

    Heat a large non-stick skillet over medium-high heat and add the shredded pork, searing for 3-5 minutes until the edges become golden and crispy.

  • 6

    Warm the corn tortillas in a separate dry pan for 30 seconds per side until soft and pliable.

  • 7

    Assemble the tacos by filling the tortillas with the crispy pork and topping with sliced avocado, Greek yogurt, salsa, cilantro, and finely diced red onion.

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

Tender pork shoulder slow-cooked with aromatic spices and citrus, then crisped to perfection and served in warm corn tortillas with creamy avocado.

NUTRITION

819kcal
Protein
42g
Fat
52.8g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

1 tsp Ground cumin

1 tsp Chili powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cloves Garlic

0.25 cup Orange juice

1 tbsp Lime juice

2 medium Corn tortillas

0.25 whole Avocado

0.3 cup Plain Greek yogurt

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

  • 1

    Rub the pork shoulder evenly with ground cumin, chili powder, dried oregano, sea salt, and black pepper.

  • 2

    Place the seasoned pork into a slow cooker along with minced garlic, orange juice, and lime juice.

  • 3

    Cover and cook on low heat for 8 hours or until the meat is tender and easily pulls apart with a fork.

  • 4

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

  • 5

    Heat a large non-stick skillet over medium-high heat and add the shredded pork, searing for 3-5 minutes until the edges become golden and crispy.

  • 6

    Warm the corn tortillas in a separate dry pan for 30 seconds per side until soft and pliable.

  • 7

    Assemble the tacos by filling the tortillas with the crispy pork and topping with sliced avocado, Greek yogurt, salsa, cilantro, and finely diced red onion.