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; 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; 1 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

Tender pork shoulder slow-cooked with citrus and aromatic spices until it pulls apart into succulent, crispy-edged morsels served in warm corn tortillas.

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NUTRITION

Protein

33.7g

Fat

31.8g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

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 small Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

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PREPARATION

1
Place the pork shoulder in a slow cooker and rub thoroughly with the ground cumin, dried oregano, sea salt, and black pepper.
2
Add the minced garlic, orange juice, and lime juice to the slow cooker pot.
3
Cover and cook on low heat for 8 hours until the meat is completely fork-tender and pulls apart easily.
4
Remove the pork from the slow cooker, shred it using two forks, and spread the meat in an even layer on a large baking sheet.
5
Broil the shredded pork for 5 minutes in the oven until the edges become golden and slightly crisp.
6
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7
Divide the crispy pork between the tortillas and top with finely diced red onion, sliced radishes, and fresh cilantro.