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Clementine-Cinnamon Carnitas Tacos with Guacamole
Prep Time
20 mins
Cook Time
2 hrs
Total Time
1 hr 50 mins

A recipe for tender carnitas tacos infused with clementine and cinnamon served up with a simple guacamole, and red cabbage and radish slaw.

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
For the Carnitas
  • 2 pounds pork shoulder, fat trimmed and cut into 1-inch chunks
  • 1/4 cup lard, bacon fat, or vegetable oil
  • 1 yellow onion minced
  • 5 cloves garlic
  • 2 tablespoons minced dried ancho chili pepper
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh oregano leaves
  • 2 clementines, halved with any visible seeds removed
  • 2 bay leaves
  • 1 stick cinnamon
  • 1 teaspoon sea salt, plus more to taste
  • water
For the Guacamole
  • 2 ripe Avocados From Mexico, halved and pitted
  • 1/4 cup minced salad onion or yellow onion
  • 1/4 cup minced cilantro
  • juice of 1 small lime plus more to taste
  • 1 tablespoon minced and deseeded jalapeño
  • 1 teaspoon minced fresh oregano leaves
  • sea salt to taste
For the Slaw
  • 2 cups shredded or very thinly sliced red cabbage
  • 1 cup radish matchsticks
  • 1/2 cup thinly sliced salad onion or yellow onion
  • 1 - 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon crush cumin seed
  • pinch sea salt, plus more to taste
For the Tacos
  • 12 corn tortillas
  • sliced jalapeno
  • sliced green onion
  • cilantro leaves
  • lime wedges
  1. 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.
  2. Just before serving, pork can be shredded with a fork, but I prefer to break the meat into bite-sized bits.
  3. 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.
  4. 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.
  5. 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.