Pork carnitas tacos with cabbage slaw and avocado

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 770 Calories/Serving

25–35 Minutes

Pre-braised shredded pork shoulder delivers authentic taco-truck flavor to these easy carnitas tacos, which come together in about 30 minutes.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1¼ pounds braised pork shoulder (contains pork and spices)
1 wedge Savoy cabbage (about ½ pound)
1 red onion
2 limes
¼ cup roasted pumpkin seeds
1 teaspoon red chile flakes (optional)
Carnitas spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
16 Mi Rancho 100% corn tortillas*
2 avocados
6 or 7 sprigs fresh cilantro
*Not paleo; omit for a paleo-strict version.

Nutrition per serving

Calories 770, Total Fat 40g (51% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 280mg (12% DV), Total Carb. 59g (21% DV), Fiber 18g (64% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 50g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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.
Cut away any core from the cabbage; thinly slice the cabbage.
Peel and thinly slice enough red onion to measure 1 cup.
Juice 1 lime.
Cut the other lime into wedges for garnish.

In a medium bowl, stir together the cabbage, onion, pumpkin seeds, lime juice, 1 teaspoon oil, and as many chile flakes as you like. Season to taste with salt and pepper.

Cook the carnitas

In another medium 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 oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly crisped and warmed through, 5 to 7 minutes.
While the pork cooks, heat the tortillas.

Warm the tortillas

Remove 12 tortillas from the package; save the rest for another use.

Lay a damp kitchen towel on a sheet pan. Arrange the 12 tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the 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.
Alternatively, on the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 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.
While the tortillas heat, prepare the garnishes.

Prep the garnishes

Cut the avocados in half lengthwise. Remove the pits, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
Coarsely chop the cilantro.

In a medium bowl, season the avocados with salt to taste and toss to coat.

Serve

Transfer the tortillas to individual plates. Top with the carnitas, cabbage slaw, and avocados and garnish with the cilantro. (Paleo diners can skip the tortillas and instead build bowls with the carnitas, slaw, and avocados). Serve with the lime wedges.

Kids Can!

Juice the lime.
Stir together the cabbage slaw.
Arrange the tortillas for warming in the oven.
Scoop out the avocados.
Serve the meal.

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