Pork carnitas tacos with pickled onions and salsa verde

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

Pork carnitas tacos with pickled onions and salsa verde

Pre-Prepped

Our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.

Pork carnitas tacos with pickled onions and salsa verde

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 710 Calories/Serving

15 Minutes

Braised pork shoulder joins forces with our mojo marinade for juicy carnitas ready in minutes. Set out with the pre-prepped fixings for taco night made even easier.

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Ingredients

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 box.
  • In your bag:
  • Braised pork shoulder
  • Sunbasket mojo marinade (orange juice - lime juice - EVOO - garlic - kosher salt - Aleppo chile flakes - onion - cumin - Mexican oregano)
  • Mi Rancho Artisan tortillas
  • Sunbasket pickled onions (onion - red wine vinegar - kosher salt - black pepper)
  • Organic shredded cabbage
  • Sunbasket salsa verde (tomatillos - onion - mild green chiles - lime juice - cilantro - kosher salt - garlic)

Nutrition per serving

Calories 710, Total Fat 24g (31% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1870mg (81% DV), Total Carb. 76g (28% DV), Fiber 15g (54% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 44g
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, Sesame.

Instructions

Wash produce before use

1

Heat the pork carnitas

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring once or twice, until the meat begins to crisp around the edges, 2 to 3 minutes. Stir in half the mojo marinade (reserving the remaining marinade for serving) and cook until combined, about 1 minute. Remove from the heat and season to taste with salt and pepper.

2

Warm the tortillas

Arrange the tortillas on a plate, overlapping slightly, and cover with a damp paper towel. Microwave for 20 to 30 seconds, until just pliable and warmed through.

Serve

Set out the tortillas, pork carnitas, pickled onions, cabbage, salsa verde, and remaining mojo marinade. Invite everyone to assemble their own tacos.
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