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 citrus and spices, then crisped to perfection and served in warm corn tortillas with a creamy avocado finish.

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NUTRITION

565kcal
Protein
33.2g
Fat
37.9g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

1 tsp Dried oregano

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

0.13 whole Avocado

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Red onion

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PREPARATION

  • 1

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

  • 2

    Place the seasoned pork into a slow cooker and pour the orange juice and lime juice over the top.

  • 3

    Cover and cook on low for 8 hours or until the meat is tender enough to fall apart with a fork.

  • 4

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

  • 5

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

  • 6

    Warm the corn tortillas in a dry skillet or over an open flame until they are pliable and slightly charred.

  • 7

    Divide the crispy carnitas between the tortillas and top each with sliced avocado, a dollop of Greek yogurt, minced red onion, and fresh cilantro.

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 citrus and spices, then crisped to perfection and served in warm corn tortillas with a creamy avocado finish.

NUTRITION

565kcal
Protein
33.2g
Fat
37.9g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

1 tsp Dried oregano

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

0.13 whole Avocado

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

  • 1

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

  • 2

    Place the seasoned pork into a slow cooker and pour the orange juice and lime juice over the top.

  • 3

    Cover and cook on low for 8 hours or until the meat is tender enough to fall apart with a fork.

  • 4

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

  • 5

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

  • 6

    Warm the corn tortillas in a dry skillet or over an open flame until they are pliable and slightly charred.

  • 7

    Divide the crispy carnitas between the tortillas and top each with sliced avocado, a dollop of Greek yogurt, minced red onion, and fresh cilantro.