Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork shoulder; 0.25 cup Orange juice; 1 tbsp Lime juice; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Extra virgin olive oil; 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

Pork shoulder slow-cooked with citrus and warm spices until tender, then pan-seared to a golden crisp and served in warm corn tortillas.

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NUTRITION

Protein

32.6g

Fat

31.8g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

0.25 cup Orange juice

1 tbsp Lime juice

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

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 with ground cumin, dried oregano, garlic powder, onion powder, sea salt, and black pepper until evenly coated.
2
Place the seasoned pork in a slow cooker and pour the orange juice and lime juice over the meat.
3
Cover and cook on low for 8 hours until the pork is tender and shreds easily with a fork.
4
Remove the pork from the slow cooker, shred it thoroughly, and discard any large pieces of fat.
5
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the shredded pork until the edges are golden and crispy.
6
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
7
Divide the crispy pork between the tortillas and top with diced red onion, fresh cilantro, and sliced radishes.