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.

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Pork carnitas tacos with pickled onions and salsa verde

Dairy-Free, Soy-Free

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

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

Nutrition per serving

Calories: 710, Protein: 44g (88% DV), Fiber: 15g (60% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1g, Saturated Fat: 5g (25% DV), Cholesterol: 85mg (28% DV), Sodium: 1870mg (78% DV), Carbohydrates: 76g (25% DV), Total Sugars: 15g, 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

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.