Name: Slow-Cooked Pork Carnitas Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.25 oz pork shoulder; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp ground cumin; 0.25 tsp dried oregano; 1 clove garlic; 2 tbsp orange juice; 1 small corn tortillas; 2 tbsp red onion; 1 tbsp fresh cilantro; 2 medium radishes; 0.25 whole lime

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 aromatic spices and citrus until tender, served in warm corn tortillas with a crisp radish and onion garnish.

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NUTRITION

Protein

31.7g

Fat

35.2g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

6.25 oz pork shoulder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.25 tsp dried oregano

1 clove garlic

2 tbsp orange juice

1 small corn tortillas

2 tbsp red onion

1 tbsp fresh cilantro

2 medium radishes

0.25 whole lime

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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 along with the minced garlic and fresh orange juice.
3
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is completely tender and easy to shred.
4
Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of fat.
5
For a traditional finish, spread the shredded pork on a baking sheet and broil for 3 to 5 minutes until the edges become 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 shredded pork evenly between the two warm tortillas.
8
Top each taco with finely diced red onion, chopped fresh cilantro, and thinly sliced radishes.
9
Serve immediately with a fresh lime wedge to squeeze over the top for a bright finish.