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Sheet Pan Carnitas with Roasted Tomatillo Guacamole

www.kelseynixon.com
  • minutes
  • Serves 6

INGREDIENTS

Juice and zest of 2 limes

1 tbsp

honey

1 tbsp

olive oil, plus more for drizzling

2 tbsp

chili powder

1 tsp

ground coriander

1 tsp

ground cumin

2 tsp

kosher salt

2

lbs. pork shoulder (or butt), trimmed of excess fat and cut into bite sized pieces

6

to 8 tomatillos, husked, rinsed and coarsely chopped

1/2

onion, coarsely chopped

1/2

jalapeno, coarsely chopped (with seeds)

2

garlic cloves, smashed

3/4 cup

coarsely chopped fresh cilantro leaves

1

avocado, diced

Juice of 1 lime

1 tsp

ground cumin

1 tsp

kosher salt

12

small  corn tortillas, warmed

Roasted Tomatillo Guacamole

Cotija cheese, crumbled

Sour cream

Shredded cabbage