Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork shoulder, trimmed of excess fat; 0.25 cup 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 medium Corn tortillas; 0.25 cup Nonfat Greek yogurt; 2 tbsp Red onion; 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

Slow-cooked pork shoulder shredded and crisped to perfection, served in warm corn tortillas with zesty lime and crunchy radishes.

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NUTRITION

Protein

36.9g

Fat

25.2g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder, trimmed of excess fat

0.25 cup 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 medium Corn tortillas

0.25 cup Nonfat Greek yogurt

2 tbsp Red onion

2 tbsp Fresh cilantro

2 medium Radishes

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PREPARATION

1
Rub the pork shoulder evenly with ground cumin, dried oregano, sea salt, and black pepper.
2
Place the seasoned pork into a slow cooker and add the orange juice, lime juice, and minced garlic cloves.
3
Cover and cook on low for 7-8 hours or on high for 4 hours until the meat is tender and easily pulls apart with a fork.
4
Remove the pork from the slow cooker, shred it using two forks, and place it in a hot non-stick skillet for 3-5 minutes to sear the edges until crispy.
5
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.
6
Divide the shredded pork between the tortillas and top with a dollop of Greek yogurt, diced red onion, fresh cilantro, and sliced radishes.