Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Pork shoulder; 2 tbsp Orange juice; 1 tbsp Lime juice; 1 clove Garlic; 0.5 tsp Cumin; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 whole Corn tortillas; 0.25 cup Black beans; 2 tbsp Nonfat Greek yogurt; 0.5 cup Red cabbage; 1 tbsp Fresh cilantro; 0.25 tsp Avocado oil

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

Succulent pork shoulder slow-cooked with citrus and spices, then seared until crispy and served in warm corn tortillas with fresh toppings.

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NUTRITION

Protein

31.2g

Fat

32.7g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Pork shoulder

2 tbsp Orange juice

1 tbsp Lime juice

1 clove Garlic

0.5 tsp Cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Corn tortillas

0.25 cup Black beans

2 tbsp Nonfat Greek yogurt

0.5 cup Red cabbage

1 tbsp Fresh cilantro

0.25 tsp Avocado oil

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PREPARATION

1
Place the pork shoulder, orange juice, lime juice, minced garlic, cumin, dried oregano, sea salt, and black pepper into a slow cooker.
2
Cover and cook on low for 7 to 8 hours until the meat is tender enough to shred easily with a fork.
3
Remove the pork from the slow cooker and shred it using two forks, removing any large pieces of fat.
4
Heat avocado oil in a large skillet over medium-high heat and add the shredded pork, pressing down to create crispy, browned edges.
5
Warm the corn tortillas in a dry skillet or over a low flame until they are soft and pliable.
6
Assemble the tacos by layering the crispy pork, black beans, shredded red cabbage, a dollop of Greek yogurt, and fresh cilantro.