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; 2 tbsp orange juice; 1 tbsp lime juice; 2 cloves garlic; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 small corn tortillas; 2 tbsp red onion; 2 tbsp fresh cilantro; 0.25 cup non-fat Greek yogurt

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

Tender pork shoulder slow-cooked with aromatic spices and citrus, then crisped to perfection and served in warm corn tortillas with a zesty yogurt crema.

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NUTRITION

Protein

38.3g

Fat

33.1g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

2 tbsp orange juice

1 tbsp lime juice

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 small corn tortillas

2 tbsp red onion

2 tbsp fresh cilantro

0.25 cup non-fat Greek yogurt

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PREPARATION

1
Trim excess fat from the pork shoulder and cut into large chunks.
2
Place the pork in a slow cooker and add the orange juice, lime juice, minced garlic, cumin, oregano, sea salt, and black pepper.
3
Cover and cook on low for 6-8 hours or on high for 4 hours until the meat is fork-tender.
4
Once cooked, remove the pork and shred it using two forks.
5
Heat a non-stick skillet over medium-high heat and add the shredded pork with a splash of the cooking liquid, searing until the edges are golden and crispy.
6
Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side.
7
In a small bowl, mix the Greek yogurt with a squeeze of lime juice if desired to create a high-protein crema.
8
Assemble the tacos by dividing the crispy pork between the tortillas.
9
Top with diced red onion, fresh cilantro, and a dollop of the yogurt crema.