Paleo Carnitas Tacos with Citrus Coleslaw and Fresh Guacamole
This recipe is a celebration of local. As I was peering into my fridge filled with organic produce from this week's farmers market trip, picking through all the gorgeous winter greens, radishes and citrus, my mind was buzzing with creative energy. What can I create from all this seasonal abundance?
I opened my freezer and pantry to add to the inspiration. I wanted to make a dish from all things I already had in my kitchen. I pulled out a heritage pork shoulder from a good friend and local rancher. Perfect! I’ve been eagerly awaiting the opportunity to put this beautiful pasture-raised meat to good use.
Cue the next morning, the pork shoulder is in my slow cooker seasoned with simple sea salt, fresh ground pepper, coriander and orange zest. I set it to cook on low for the next seven hours and turned my attention to the leafy green cabbage peeking out of my produce basket. This cruciferous wonder is the inspiration for my meal... Paleo Carnitas Tacos topped with Citrus Coleslaw and Fresh Guacamole.
There’s nothing I love more than spontaneous kitchen inventions, especially when 90% of my ingredients are coming from within 50 miles of my home (and all the produce sourced within biking distance).
I’ll let the photos speak for themselves while I’m chowing down over here. Big credit on this tasty dish goes to the farmers and ranchers committed to producing such nutrient dense food.
Enjoy this delicious combination atop lettuce wraps or, as featured here, Paleo Tortillas.
paleo carnitas tacos with citrus coleslaw and fresh guacamole
- YIELD: 8 tacos (4 Servings)
- PREP: 45 mins
- COOK: 7 hrs
- READY IN: 7 hrs 45 mins
Slow Cooked Pork Shoulder with Sweet Citrusy Coleslaw and Tangy Guacamole
- 2 lbs. pastured pork shoulder
- 2 tsp ground coriander
- 1 tsp + 1/4 tsp sea salt
- 1 tsp ground black pepper
- 1 organic navel orange, zested
- 1 head organic green cabbage
- 1/2 organic white onion
- 1 bunch organic green onions
- 1 bunch organic cilantro
- 1 organic tangerine, zested
- 1 Tbsp apple cider vinegar
- 1 Tbsp extra virgin olive oil
- 2 organic avocados
- 1 tsp ground cumin
- 1 organic lime
- 2 eggs
- 1 cup full fat coconut milk
- 1 Tbsp melted grassfed butter or coconut oil
- 3/4 cup arrowroot powder or tapioca flour
- 3 Tbsp coconut flour
- Put pork shoulder in slow cooker and sprinkle with 1 tsp coriander, sea salt, ground pepper and orange zest. Cover and cook on low heat for 7 hours.
- While pork begins to cook, slice cabbage into thin strips. Mince white onion, thinly slice green onion and coarsely chop cilantro. Toss together in a bowl with the tangerine zest, juice of the navel orange and tangerine, along with 1 tsp coriander, apple cider vinegar, olive oil and salt and pepper to taste. Set aside to meld in refrigerator.
- When slow cook is complete, separate pork meat from liquid fat. Reserve lard and gelatin in your refrigerator for future cooking. Shred meat with a fork.
- Cut avocados in half and remove pits and skins. Sprinkle with cumin and juice of the lime, then mash until smooth.
- To make tortillas, whisk together eggs, coconut milk and butter/oil, then sift flours and 1/4 tsp sea salt into batter and whisk until smooth. Pour a thin layer of batter into buttered skillet over heat medium and cook for 2-3 minutes, then flip and cook 1 minute more until just starting to turn golden brown. Continue making tortillas in the same way until all batter is used up, adding more butter to the pan as needed to prevent sticking.
- To serve, place carnitas inside a lettuce wrap or Paleo Tortilla, then top with Citrus Coleslaw and Fresh Guacamole.