Bonipak Recipe

Carnitas Tacos with Cabbage Slaw

Prep time:
10 min

Cook time:
20 min

Total time:
30 min

Servings:
6

Ingredients:

  • 1¼ pounds braised pork shoulder (contains pork and spices)
  • 1 wedge Bonipak Red cabbage (about ½ pound)
  • 1 red onion thinly sliced
  • 2 limes
  • ¼ cup roasted pumpkin seeds
  • 1 teaspoon red chile flakes (optional)
  • Carnitas spice blend (chili powder – coriander – cumin – sweet paprika – granulated garlic)
  • 16 100% corn tortillas
  • 2 avocados
  • 6 or 7 sprigs fresh Bonipak cilantro

Directions:

  1. If warming the tortillas in the oven, heat the oven to 200°F.
  2. Cut away any core from the cabbage; thinly slice the cabbage.
  3. Juice 1 lime. Cut the other lime into wedges for garnish.
  4. In a medium bowl, stir together the cabbage, onion, pumpkin seeds, lime juice, 1 teaspoon oil, and as many chile flakes as you like. Season to taste with salt and pepper.
  5. In another medium bowl, sprinkle the pork with the carnitas spice blend. Season with salt and pepper and stir to combine.
  6. In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly crisped and warmed through, 5 to 7 minutes.
  7. While the pork cooks, heat the tortillas. Lay a damp kitchen towel on a sheet pan. Arrange the 12 tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping. Alternatively, on the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 12 tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
  8. While the tortillas heat, prepare the garnishes.
  9. Prep the garnishes. Cut the avocados in half lengthwise. Remove the pits, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Coarsely chop the cilantro. In a medium bowl, season the avocados with salt to taste and toss to coat.
  10. Transfer the tortillas to individual plates. Top with the carnitas, cabbage slaw, and avocados and garnish with the cilantro. (Paleo diners can skip the tortillas and instead build bowls with the carnitas, slaw, and avocados). Serve with the lime wedges.