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 pan-seared until crispy, served in warm corn tortillas with zesty lime and crunchy radishes for a vibrant finish.

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NUTRITION

541kcal
Protein
34.2g
Fat
31.9g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

2 cloves Garlic

0.25 cup White onion

1 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

1 tbsp Fresh cilantro

2 medium Radishes

2 tbsp Salsa verde

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PREPARATION

  • 1

    Season the pork shoulder with ground cumin, dried oregano, sea salt, and black pepper, rubbing the spices thoroughly into the meat.

  • 2

    Place the seasoned pork in a slow cooker along with the orange juice, lime juice, smashed garlic cloves, and half of the white onion.

  • 3

    Cover and cook on low for 7 to 8 hours until the pork 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 excess fat while reserving a small amount of the cooking liquid.

  • 5

    Heat a non-stick skillet over medium-high heat and add the shredded pork, searing it until the edges become golden and crispy.

  • 6

    Warm the corn tortillas in a dry pan or over an open flame until they are soft and pliable.

  • 7

    Assemble the tacos by dividing the crispy pork between the tortillas and topping with the remaining white onion, sliced radishes, fresh cilantro, and salsa verde.

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 pan-seared until crispy, served in warm corn tortillas with zesty lime and crunchy radishes for a vibrant finish.

NUTRITION

541kcal
Protein
34.2g
Fat
31.9g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

2 cloves Garlic

0.25 cup White onion

1 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

1 tbsp Fresh cilantro

2 medium Radishes

2 tbsp Salsa verde

PREPARATION

  • 1

    Season the pork shoulder with ground cumin, dried oregano, sea salt, and black pepper, rubbing the spices thoroughly into the meat.

  • 2

    Place the seasoned pork in a slow cooker along with the orange juice, lime juice, smashed garlic cloves, and half of the white onion.

  • 3

    Cover and cook on low for 7 to 8 hours until the pork 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 excess fat while reserving a small amount of the cooking liquid.

  • 5

    Heat a non-stick skillet over medium-high heat and add the shredded pork, searing it until the edges become golden and crispy.

  • 6

    Warm the corn tortillas in a dry pan or over an open flame until they are soft and pliable.

  • 7

    Assemble the tacos by dividing the crispy pork between the tortillas and topping with the remaining white onion, sliced radishes, fresh cilantro, and salsa verde.