Pork carnitas tacos with cabbage slaw and avocado

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

Pork carnitas tacos with cabbage slaw and avocado

One-Pan Meal

Pork carnitas tacos with cabbage slaw and avocado

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

2 Servings, 690 Calories/Serving

25–40 Minutes

Pre-braised shredded pork shoulder delivers authentic taco-truck flavor to these easy carnitas tacos, which come together in about 30 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.
  • 10 ounces braised pork shoulder (contains pork and spices)
  • Carnitas spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 organic lime
  • ¼ pound organic shredded Savoy or other cabbage
  • 8 Mi Rancho 100% corn tortillas
  • 1 organic avocado
Ingredient IQ
Chile, spelled with an “e,” is a name for a hot pepper (and a country). Chile powder is made by grinding dried whole chile peppers. Chili powder, on the other hand, is a blend of chile powder and other spices and seasonings. Chili, spelled with an “i,” is a stew.

Nutrition per serving

Calories 690, Total Fat 37g (47% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 250mg (11% DV), Total Carb. 43g (16% DV), Fiber 15g (54% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 44g

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

1

Cook the carnitas

  • In a large bowl, stir together the braised pork shoulder and carnitas spice blend. Season with salt and pepper.
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 occasionally, until lightly crisped and warmed through, 5 to 7 minutes [7 to 10 min]. Remove from the heat and cover to keep warm.
While the carnitas cooks, prepare the cabbage slaw.

2

Make the cabbage slaw

  • Trim the ends from the radishes; cut the radishes in half, then cut the halves into thin half-moons.
  • Juice the lime; set aside 1 tablespoon [2 TBL] for the avocado.
In a large bowl, toss together the cabbage, radishes, 1 tablespoon [2 TBL] lime juice, and ½ teaspoon [1 tsp] oil. Season to taste with salt and pepper.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium 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.

4

Prep the avocado

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
In a medium bowl, toss the avocado with the remaining lime juice. Season to taste with salt and pepper.

Serve

Set out the tortillas, carnitas, cabbage slaw, and avocado and invite everyone to assemble their own tacos.
Kids Can!
  • Juice the lime.
  • Toss the cabbage slaw.
  • Scoop out the avocado.
  • Toss the avocado with lime juice, salt, and pepper.
  • Customize their own tacos.
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