Southern Carnitas with Collard Slaw & Pea Guacamole

Avocado and pea guacamole tops slow-roasted and shredded pork tenderloin and spicy slaw in warm corn tortillas.
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Southern Carnitas with Collard Slaw & Pea Guacamole image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp hickory-smoked sea salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp ground thyme
  • 1/4 tsp paprika
  • 1/2 lb pork tenderloin, trimmed and patted dry
  • 1/2 tbsp grape seed oil
  • 1/2 yellow onion, sliced
  • 1 cup 100% apple juice
  • 8 corn tortillas, heated

SLAW

  • 2 large carrots, peeled and shredded
  • 3 cups shredded collard greens
  • 1 radish, trimmed and thinly sliced
  • 2 tsp white balsamic vinegar
  • 3/4 tsp diced jalapeño chile pepper
  • 1/8 tsp sea salt
  • Pinch celery seeds
  • 1 tbsp fresh lime juice
  • 2 1/2 tsp extra-virgin olive oil

GUACAMOLE

  • 1/2 cup fresh or frozen peas
  • 1 avocado, peeled, halved and pitted
  • 1 tsp chopped fresh cilantro
  • 3/4 tsp fresh lime juice
  • 1/2 tsp minced yellow onion
  • 1/2 tsp diced jalapeño chile pepper
  • 1/8 tsp crushed garlic
  • 1/8 tsp sea salt

Preparation

  1. Preheat oven to 350°F. In a small bowl, combine garlic powder, ¼ tsp sea salt, hickory salt, black pepper, thyme and paprika. Rub mixture over pork.
  2. In a large cast iron skillet, heat grape seed oil on medium-high. Add pork and sear for 1 minute per side, until a golden crust forms. Remove from heat and top pork with sliced onion. Add apple juice and cover skillet with foil. Bake for 4 hours, until cooked through and fork-tender. Remove from oven and let rest for 5 to 10 minutes. With 2 forks, shred pork. Meanwhile, prepare slaw: In a medium bowl, combine carrots, greens and radish. In a separate small bowl, combine vinegar, 3/4 tsp jalapeño, 1⁄8 tsp sea salt and celery seeds. Whisk in 1 tbsp lime juice and olive oil. Drizzle over top of carrot mixture and toss to coat. Refrigerate until ready to serve.
  3. Prepare guacamole: In a small saucepan, bring 1/4 cup water to a boil. Add peas and cook for 3 minutes. Drain and rinse under cold water. In a food processor, blend peas and avocado until smooth. Transfer mixture to separate small bowl. Stir in cilantro, 3/4 tsp lime juice, minced onion, 1/2 tsp jalapeño, garlic and 1⁄8 tsp sea salt. Refrigerate until ready to serve. five: Top each tortilla with pork, slaw and guacamole.

Nutrition Information

  • Serving Size: 2 tacos
  • Calories: 360
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 37 mg
  • Fat Content: 13 g
  • Fiber Content: 8 g
  • Protein Content: 17.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 442 mg
  • Sugar Content: 10.5 g
  • Polyunsaturated Fat Content: 3 g