Name: Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork shoulder; 1 tsp Olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Cumin; 0.25 tsp Dried oregano; 2 medium Corn tortillas; 0.25 cup Black beans; 2 tbsp Non-fat Greek yogurt; 1 tbsp Red onion; 1 tbsp Fresh cilantro; 1 tbsp Lime juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pork Carnitas Tacos

Slow-roasted pork shoulder shredded and crisped until golden, served in warm corn tortillas with a zesty lime finish and fresh cilantro.

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NUTRITION

Protein

39.3g

Fat

46.9g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

1 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cumin

0.25 tsp Dried oregano

2 medium Corn tortillas

0.25 cup Black beans

2 tbsp Non-fat Greek yogurt

1 tbsp Red onion

1 tbsp Fresh cilantro

1 tbsp Lime juice

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PREPARATION

1
Trim the pork shoulder of excess fat and season all sides with sea salt, black pepper, cumin, and dried oregano.
2
Heat olive oil in a skillet over medium-high heat and sear the pork until a deep brown crust forms on all sides.
3
Transfer the pork to a slow cooker or heavy pot and cook until the meat is tender enough to pull apart easily with two forks.
4
Shred the pork and return it to a hot cast-iron skillet for 2-3 minutes to crisp up the edges for maximum flavor.
5
Warm the corn tortillas in a dry pan until pliable and slightly charred.
6
Rinse the black beans and warm them briefly in a small saucepan.
7
Assemble the tacos by layering the shredded pork and black beans onto the tortillas.
8
Garnish with finely diced red onion, fresh cilantro, a dollop of Greek yogurt, and a bright squeeze of lime juice.