Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.25 oz Pork shoulder; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 0.25 tsp Chili powder; 0.25 tsp Garlic powder; 2 tbsp Fresh orange juice; 1 tbsp Fresh lime juice; 1 small Corn tortillas; 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

Slow-cooked pork shoulder shredded and crisped to a golden brown, served in warm corn tortillas with zesty lime and fresh cilantro.

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NUTRITION

Protein

38.5g

Fat

38.1g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

7.25 oz Pork shoulder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Chili powder

0.25 tsp Garlic powder

2 tbsp Fresh orange juice

1 tbsp Fresh lime juice

1 small Corn tortillas

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, dried oregano, chili powder, and garlic powder.
2
Place the seasoned pork in a slow cooker and pour in the fresh orange juice and lime juice.
3
Cover and cook on low heat for 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, and spread it onto a baking sheet.
5
Broil the shredded pork for 5 minutes until the edges become crispy and caramelized.
6
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7
Assemble the tacos by filling tortillas with the crispy pork and topping with diced red onion, chopped cilantro, and sliced radishes.