Slow-Cooked Pork Carnitas Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas Tacos

Tender pork shoulder slow-cooked in citrus and warm spices until succulent, then tucked into toasted corn tortillas with a bright lime-yogurt crema.

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NUTRITION

435kcal
Protein
32.9g
Fat
18.9g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork shoulder, trimmed of fat

1 tbsp Orange juice

1 tbsp Lime juice

1 clove Garlic, minced

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 whole Corn tortillas

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh cilantro, chopped

2 tbsp Red onion, diced

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PREPARATION

  • 1

    In a small bowl, combine the ground cumin, dried oregano, sea salt, and black pepper to create a dry rub.

  • 2

    Rub the spice mixture evenly over all sides of the pork shoulder.

  • 3

    Place the seasoned pork into a slow cooker and pour the orange juice and lime juice over the top, then add the minced garlic.

  • 4

    Cover and cook on low for 7 to 8 hours, or until the pork is tender and shreds easily with a fork.

  • 5

    Remove the pork from the slow cooker and shred it using two forks, discarding any remaining large pieces of fat.

  • 6

    Optional: For a classic crisp finish, heat a non-stick skillet over medium-high heat and lightly brown the shredded pork for 2-3 minutes until the edges are golden.

  • 7

    Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

  • 8

    In a small dish, stir together the Greek yogurt with a splash of lime juice to create a crema.

  • 9

    Assemble the tacos by dividing the shredded pork between the tortillas, topping with diced red onion, fresh cilantro, and a dollop of the yogurt crema.

Slow-Cooked Pork Carnitas Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Pork Carnitas Tacos

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas Tacos

Tender pork shoulder slow-cooked in citrus and warm spices until succulent, then tucked into toasted corn tortillas with a bright lime-yogurt crema.

NUTRITION

435kcal
Protein
32.9g
Fat
18.9g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork shoulder, trimmed of fat

1 tbsp Orange juice

1 tbsp Lime juice

1 clove Garlic, minced

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 whole Corn tortillas

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh cilantro, chopped

2 tbsp Red onion, diced

PREPARATION

  • 1

    In a small bowl, combine the ground cumin, dried oregano, sea salt, and black pepper to create a dry rub.

  • 2

    Rub the spice mixture evenly over all sides of the pork shoulder.

  • 3

    Place the seasoned pork into a slow cooker and pour the orange juice and lime juice over the top, then add the minced garlic.

  • 4

    Cover and cook on low for 7 to 8 hours, or until the pork is tender and shreds easily with a fork.

  • 5

    Remove the pork from the slow cooker and shred it using two forks, discarding any remaining large pieces of fat.

  • 6

    Optional: For a classic crisp finish, heat a non-stick skillet over medium-high heat and lightly brown the shredded pork for 2-3 minutes until the edges are golden.

  • 7

    Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

  • 8

    In a small dish, stir together the Greek yogurt with a splash of lime juice to create a crema.

  • 9

    Assemble the tacos by dividing the shredded pork between the tortillas, topping with diced red onion, fresh cilantro, and a dollop of the yogurt crema.