YOUR SOLIN GENERATED RECIPE
Slow-Cooked Pork Carnitas Tacos
Tender pork shoulder slow-cooked with aromatic spices until it shreds effortlessly, served in warm corn tortillas with a zesty lime-yogurt drizzle and fresh cilantro.
INGREDIENTS
4.5 oz Pork shoulder
1 small Corn tortillas
0.25 cup Black beans
0.25 cup Plain Greek yogurt
1 tbsp Lime juice
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
1 tbsp Red onion
PREPARATION
Rub the pork shoulder evenly with ground cumin, garlic powder, onion powder, sea salt, and black pepper.
Place the seasoned pork in a slow cooker and cook on the low setting for 7 to 8 hours until the meat is tender and easily pierced with a fork.
Remove the pork from the slow cooker and use two forks to shred the meat into bite-sized pieces.
Optional: For a traditional finish, spread the shredded pork on a baking sheet and broil for 3-5 minutes until the edges become crispy.
In a small bowl, whisk together the plain Greek yogurt and lime juice until smooth to create a zesty crema.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
Assemble the tacos by dividing the shredded pork and black beans among the tortillas.
Top each taco with diced red onion, fresh cilantro, and a generous drizzle of the lime-yogurt sauce before serving.