Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 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; 2 small Corn tortillas; 1 tbsp Red onion; 1 tbsp Fresh cilantro; 2 slices Radish

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 warm spices, then crisped to a golden finish and served in warm corn tortillas with zesty toppings.

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NUTRITION

Protein

31.6g

Fat

29.9g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5.5 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

2 small Corn tortillas

1 tbsp Red onion

1 tbsp Fresh cilantro

2 slices Radish

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PREPARATION

1
Place the pork shoulder, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper into a slow cooker.
2
Cover and cook on low for 8 hours until the meat is tender and shreds easily with a fork.
3
Transfer the pork to a cutting board and shred it into bite-sized pieces using two forks, discarding any large pieces of fat.
4
Heat a large non-stick skillet over medium-high heat and add the shredded pork along with a small amount of the leftover cooking liquid.
5
Sauté the meat for 5 minutes without stirring frequently to allow the edges of the pork to become crispy and caramelized.
6
Warm the corn tortillas in a separate dry pan until they are soft and slightly charred.
7
Assemble the tacos by filling the warm tortillas with the crispy pork and topping with red onion, cilantro, and radish slices.