Pork carnitas tacos with mojo and guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork carnitas tacos with mojo and guacamole

Family-Friendly, Dairy-Free, Soy-Free

2 Servings, 900 Calories/Serving

15 Minutes

Pre-braised shredded pork shoulder delivers authentic taco-truck flavor to these easy carnitas tacos, which come together in about 15 minutes.

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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.
  • Sunbasket mojo (fresh orange juice - fresh lime juice - EVOO - fresh garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
  • 10 ounces braised pork shoulder
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket guacamole base (tomatillos - mild green chiles - onion - scallions - fresh cilantro - pumpkin seeds - fresh garlic - sesame seeds)
  • 6 Mi Rancho Artisan tortillas
  • 3 ounces organic shredded red or other cabbage
Ingredient IQ
Tomatillos are cousins of tomatoes (both are members of the nightshade family) but come with a papery husk and remain green when ripe. They have a tangy, citrusy flavor that makes them delicious in everything from stews to salsas to, in this recipe, guacamole.

Nutrition per serving

Calories: 900, Protein: 54g (108% DV), Fiber: 18g (72% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 6g, Saturated Fat: 8g (40% DV), Cholesterol: 125mg (42% DV), Sodium: 1490mg (62% DV), Carbohydrates: 73g (24% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Wheat

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the carnitas

  • Set aside half the mojo for serving.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly crisped and warmed through, 3 to 5 minutes. Stir in half the mojo and cook until warmed through, about 1 minute. Remove from the heat and cover to keep warm.
While the carnitas cook, prepare the guacamole.

2

Make the guacamole

  • Cut the avocado in half lengthwise; remove the pit and scoop out the flesh.
  • Coarsely chop half the cilantro; remove any coarse stems from the remaining cilantro and set aside the leaves for garnish.
In a medium bowl, using a fork, mash the avocado. Add the guacamole base and chopped cilantro, season generously with salt and pepper, and stir to combine.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry large frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, carnitas, cabbage, guacamole, and remaining cilantro. Invite everyone to assemble their own tacos, topping each with 1 tablespoon mojo. Serve the remaining mojo on the side.
Kids Can!
  • DIvide the mojo.
  • Scoop out the avocado.
  • Remove any coarse stems from the cilantro.
  • Mash and stir the guacamole.
  • Customize their own tacos.