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; 0.5 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 cup Non-fat Greek yogurt; 1 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

Pork shoulder slow-cooked with citrus and spices until tender, then crisped and served in warm corn tortillas with a zesty Greek yogurt crema.

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NUTRITION

Protein

34.5g

Fat

28g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder

0.5 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 cup Non-fat Greek yogurt

1 tbsp Red onion

1 tbsp Fresh cilantro

2 medium Radishes

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PREPARATION

1
Rub the pork shoulder evenly with sea salt, black pepper, ground cumin, and dried oregano.
2
Place the seasoned pork in a slow cooker and add the minced garlic, orange juice, and lime juice.
3
Cover and cook on low for 7-8 hours or on high for 4 hours until the meat is tender and easily shredded with a fork.
4
Remove the pork from the slow cooker, shred it thoroughly, and discard any large pieces of fat.
5
Heat a non-stick skillet over medium-high heat and sear the shredded pork for 3-5 minutes until the edges are golden and crispy.
6
Warm the corn tortillas in a separate dry skillet over medium heat until soft and slightly charred.
7
Divide the crispy pork between the tortillas and top each with a dollop of Greek yogurt, diced red onion, chopped cilantro, and sliced radishes.