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; 0.25 cup Orange juice; 1 tbsp Lime juice; 1 tsp Dried oregano; 1 tsp Ground cumin; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 small Corn tortillas; 0.25 cup Non-fat Greek yogurt; 0.5 cup Shredded cabbage; 1 tbsp Fresh cilantro; 1 tbsp Red onion

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 tender, served in charred corn tortillas with a zesty lime-infused crunch.

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NUTRITION

Protein

37.2g

Fat

32.2g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

1 tsp Dried oregano

1 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 small Corn tortillas

0.25 cup Non-fat Greek yogurt

0.5 cup Shredded cabbage

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 in a slow cooker and pour the orange juice and lime juice over the top.
3
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is tender and shreds easily.
4
Transfer the pork to a cutting board and shred with two forks, removing any excess fat.
5
For crispy edges, pan-sear the shredded pork in a hot non-stick skillet for 3 to 5 minutes until golden.
6
Warm the corn tortillas in a dry pan until soft and slightly charred.
7
Fill each tortilla with the shredded pork and top with shredded cabbage, red onion, and fresh cilantro.
8
Finish each taco with a dollop of non-fat Greek yogurt and a squeeze of fresh lime.