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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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
- 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.
- 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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g