PORK CARNITAS TACOS
If you were tuning in for the first post of my new EAT & DRINK section, you would've seen some delicious Lamb Flatbreads! This week with Sun Basket we decided to choose the Pork Carnitas Tacos as one of our meals. Another absolutely YUMMY meal - I really can't get enough of their menu choices. If you are interested in trying Sun Basket feel free to use THIS LINK to get $40 off of your first box!
PORK CARNITAS TACOS WITH AVOCADO AND CABBAGE SLAW
Gluten-Free, Dairy-Free, Soy-Free
2 Servings, 770 Calories/Serving
10 ounces braised pork shoulder (contains pork and spices)
1 red onion
2 or 3 radishes (about 2 ounces total)
¼ pound shredded cabbage (such as Savoy)
½ teaspoon red chile flakes (optional)
Carnitas spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
8 Mi Rancho 100% corn tortillas
3 or 4 sprigs fresh cilantro
2-serving instructions (4-serving modifications in red)
Wash produce before use
Make the cabbage slaw
If warming the tortillas in the oven, heat the oven to 200°F.
Let the braised pork shoulder come to room temperature.
Peel and thinly slice enough onion to measure ½ cup (1 cup).
Trim the ends from the radishes; thinly slice the radishes.
Juice half the lime; cut the remaining half into wedges for garnish. (Juice 1 lime; cut 1 lime into wedges for garnish.)
In a large bowl, stir together the cabbage, onion, radishes, 1 tablespoon (2 TBL) lime juice, ½ teaspoon (1 tsp) oil, and as many chile flakes as you like. Season to taste with salt and pepper.
Cook the carnitas
In a large bowl, sprinkle the pork with the carnitas spice blend. Season with salt and pepper and stir to combine.
In a large frying pan over medium-high heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly crisped and warmed through, 5 to 7 minutes (7 to 10 min). While the pork cooks, prepare the tortillas and garnishes.
Warm the tortillas
Remove 6 (12) tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 (12) tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm. Alternatively, lay a damp kitchen towel on a sheet pan. Arrange the 6 (12) tortillas on the towel, overlapping them slightly; cover them with the other end of the towel (with a 2nd damp towel). Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping. While the tortillas heat, prepare the garnishes.
Prep the garnishes
Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
Coarsely chop the cilantro.
In a medium bowl, season the avocado with salt to taste and toss to coat.
Transfer the tortillas to individual plates. Top with the carnitas, cabbage slaw, and avocado and garnish with the cilantro. Serve with the lime wedges.
Measure the onion.
Juice the lime.
Stir together the slaw.
Sprinkle the pork with the carnitas spice blend.
Scoop out the avocado.
Even if you don't use Sun Basket you should definitely try out this recipe! It was absolutely DELICIOUS!
Do you guys have any meal kits that you use and would like to recommend? I'd love to hear from you!
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