YOUR SOLIN GENERATED RECIPE
Slow-Cooked Pork Carnitas Tacos
Tender pork shoulder slow-cooked with aromatic spices and crisped in a hot skillet, served in warm corn tortillas with a dollop of cool Greek yogurt.
INGREDIENTS
6 oz Pork shoulder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground cumin
0.25 tsp Dried oregano
0.13 tsp Chili powder
1 tbsp Fresh orange juice
0.5 tsp Avocado oil
1 small Corn tortillas
2 tbsp Red onion
1 tbsp Fresh cilantro
0.25 cup Nonfat Greek yogurt
0.5 whole Lime
PREPARATION
Rub the pork shoulder with sea salt, black pepper, cumin, oregano, and chili powder until evenly coated.
Place the seasoned pork in a slow cooker with the orange juice and cook on low for 8 hours until the meat is tender and falls apart.
Remove the pork from the slow cooker and shred it thoroughly using two forks, removing any large pieces of fat.
Heat the avocado oil in a large skillet over medium-high heat and add the shredded pork in a single layer.
Press the pork down with a spatula and cook for 3-4 minutes without stirring until the bottom becomes golden and crispy.
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft and pliable.
Divide the crispy pork evenly between the two tortillas and top with the diced red onion and fresh cilantro.
Finish each taco with a dollop of Greek yogurt and a generous squeeze of fresh lime juice before serving.