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To make the carnitas, combine all carnitas ingredients except water in a small Dutch oven or pot. Fill with enough cold water to barely cover the ingredients. Bring mixture to boil and then turn down to medium-low/medium for a bubbling simmer. Cook, stirring often, 1 1/2 - 2 hours, or until pork is very tender. Towards the end of cook time, the liquid will cook off and the meat will begin to fry in its fat. Keep a close eye and stir often. If meat starts to burn at all, add a bit more water; otherwise, cook until pork has crisp, browned edges.
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Just before serving, pork can be shredded with a fork, but I prefer to break the meat into bite-sized bits.
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For the slaw, toss to combine red cabbage and radishes. Add 1 tablespoon lime juice, a pinch of sea salt, and cumin. Toss, and set aside. Just before serving, taste, and add lime juice or sea salt as needed.
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Towards the end of the pork cook time, scoop out avocado flesh, set in a large bowl, and mash with a fork. Fold in onion, jalapeño, cilantro, lime, and sea salt. Taste, and adjust lime or sea salt as needed.
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Warm corn tortillas in a hot oven or skillet. Add several tablespoons each of guacamole and carnitas, and a small bit of slaw. Finish with sliced jalapeño, green onions, and cilantro leaves. Serve tacos with several lime wedges.