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 fresh cilantro.

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NUTRITION

535kcal
Protein
32.3g
Fat
30.2g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

2 small Corn tortillas

0.25 cup Water

1 tsp Chili powder

0.5 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 Cilantro

2 medium Radishes

0.5 medium Lime

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PREPARATION

  • 1

    Trim any excess fat from the pork shoulder and cut the meat into large chunks.

  • 2

    In a small bowl, whisk together the chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper.

  • 3

    Rub the spice mixture thoroughly onto all sides of the pork chunks.

  • 4

    Place the seasoned pork and water into a slow cooker; cover and cook on low for 7-8 hours or high for 4-5 hours until the meat is tender enough to pull apart.

  • 5

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

  • 6

    Heat a large non-stick skillet over medium-high heat and add the shredded pork, pressing it down with a spatula to sear for 3-4 minutes until the edges are golden and crispy.

  • 7

    Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side until pliable.

  • 8

    Thinly slice the radishes and roughly chop the cilantro.

  • 9

    Divide the crispy pork evenly between the two tortillas and top with the sliced radishes, cilantro, and a fresh squeeze of lime juice.

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 fresh cilantro.

NUTRITION

535kcal
Protein
32.3g
Fat
30.2g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

2 small Corn tortillas

0.25 cup Water

1 tsp Chili powder

0.5 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 Cilantro

2 medium Radishes

0.5 medium Lime

PREPARATION

  • 1

    Trim any excess fat from the pork shoulder and cut the meat into large chunks.

  • 2

    In a small bowl, whisk together the chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper.

  • 3

    Rub the spice mixture thoroughly onto all sides of the pork chunks.

  • 4

    Place the seasoned pork and water into a slow cooker; cover and cook on low for 7-8 hours or high for 4-5 hours until the meat is tender enough to pull apart.

  • 5

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

  • 6

    Heat a large non-stick skillet over medium-high heat and add the shredded pork, pressing it down with a spatula to sear for 3-4 minutes until the edges are golden and crispy.

  • 7

    Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side until pliable.

  • 8

    Thinly slice the radishes and roughly chop the cilantro.

  • 9

    Divide the crispy pork evenly between the two tortillas and top with the sliced radishes, cilantro, and a fresh squeeze of lime juice.