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; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 2 cloves garlic; 0.25 cup white onion; 2 tbsp orange juice; 1 tbsp lime juice; 0 tsp avocado oil; 1 small corn tortillas; 2 tbsp fresh cilantro; 2 medium 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

Pork shoulder slow-cooked with citrus and warm spices until succulent, then tucked into toasted corn tortillas with crisp radishes and fresh cilantro.

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NUTRITION

Protein

33.7g

Fat

31.8g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp dried oregano

2 cloves garlic

0.25 cup white onion

2 tbsp orange juice

1 tbsp lime juice

0 tsp avocado oil

1 small corn tortillas

2 tbsp fresh cilantro

2 medium radishes

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PREPARATION

1
Rub the pork shoulder with sea salt, black pepper, cumin, and dried oregano until evenly coated.
2
Place the seasoned pork into a slow cooker along with the minced garlic, half of the diced white onion, orange juice, and lime juice.
3
Cover and cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
4
Remove the pork from the slow cooker and shred it into bite-sized pieces, discarding any excess fat.
5
Heat avocado oil in a large skillet over medium-high heat. Add the shredded pork and sear for 3-5 minutes until the edges become golden and crispy.
6
Warm the corn tortillas in a dry pan or over an open flame until pliable.
7
Divide the crispy carnitas between the tortillas and top with the remaining white onion, fresh cilantro, and thinly sliced radishes.