Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder; 2 tbsp orange juice; 1 tbsp lime juice; 2 cloves garlic cloves; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium corn tortillas; 2 tbsp red onion; 1 tbsp fresh cilantro; 2 small radishes

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

Tender pork shoulder slow-cooked with citrus and warm spices until it shreds easily, served in toasted corn tortillas with a crisp radish and onion garnish.

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NUTRITION

Protein

33.0g

Fat

31.6g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

2 tbsp orange juice

1 tbsp lime juice

2 cloves garlic cloves

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortillas

2 tbsp red onion

1 tbsp fresh cilantro

2 small radishes

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PREPARATION

1
Trim any excess thick fat from the pork shoulder and cut into 2-inch chunks.
2
In a small bowl, mix the cumin, dried oregano, sea salt, and black pepper.
3
Rub the spice mixture over the pork chunks and place them in a slow cooker.
4
Add the minced garlic cloves, orange juice, and lime juice to the slow cooker.
5
Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is fork-tender.
6
Remove the pork from the slow cooker and shred with two forks.
7
Optional: For crispy edges, place the shredded pork in a non-stick skillet over medium-high heat for 3-5 minutes until browned.
8
Warm the corn tortillas in a dry pan until pliable and slightly toasted.
9
Divide the shredded pork between the tortillas.
10
Top with finely diced red onion, chopped cilantro, and thinly sliced radishes before serving.