Slow Cooker Pork Carnitas Tacos

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

Slow Cooker Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Slow Cooker Pork Carnitas Tacos

Pork shoulder slow-cooked with citrus and spices until tender, then crisped to a golden brown and served in warm corn tortillas with creamy avocado.

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NUTRITION

786kcal
Protein
41.6g
Fat
53.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork shoulder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

1 clove Garlic

1 tbsp Orange juice

1 tsp Lime juice

2 small Corn tortillas

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Red onion

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PREPARATION

  • 1

    Trim any excess thick fat from the pork shoulder and rub the surface evenly with sea salt, black pepper, ground cumin, and dried oregano.

  • 2

    Place the seasoned pork into the slow cooker and add the minced garlic, orange juice, and lime juice to the pot.

  • 3

    Cover and cook on the low setting for 7 to 8 hours until the meat is tender and easily pulls apart with a fork.

  • 4

    Remove the pork from the slow cooker, shred it thoroughly using two forks, and discard any remaining large fat pieces.

  • 5

    Spread the shredded pork in a single layer on a baking sheet and broil on high for 3 to 5 minutes until the edges are caramelized and crispy.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are soft and pliable.

  • 7

    Assemble the tacos by filling the tortillas with the crispy carnitas and topping with sliced avocado, a dollop of Greek yogurt, diced red onion, and fresh cilantro.

Slow Cooker Pork Carnitas Tacos

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

Slow Cooker Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Slow Cooker Pork Carnitas Tacos

Pork shoulder slow-cooked with citrus and spices until tender, then crisped to a golden brown and served in warm corn tortillas with creamy avocado.

NUTRITION

786kcal
Protein
41.6g
Fat
53.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork shoulder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

1 clove Garlic

1 tbsp Orange juice

1 tsp Lime juice

2 small Corn tortillas

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

  • 1

    Trim any excess thick fat from the pork shoulder and rub the surface evenly with sea salt, black pepper, ground cumin, and dried oregano.

  • 2

    Place the seasoned pork into the slow cooker and add the minced garlic, orange juice, and lime juice to the pot.

  • 3

    Cover and cook on the low setting for 7 to 8 hours until the meat is tender and easily pulls apart with a fork.

  • 4

    Remove the pork from the slow cooker, shred it thoroughly using two forks, and discard any remaining large fat pieces.

  • 5

    Spread the shredded pork in a single layer on a baking sheet and broil on high for 3 to 5 minutes until the edges are caramelized and crispy.

  • 6

    Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are soft and pliable.

  • 7

    Assemble the tacos by filling the tortillas with the crispy carnitas and topping with sliced avocado, a dollop of Greek yogurt, diced red onion, and fresh cilantro.