Pork Carnitas and avocados are flagships of Michoacán
Ingredients
- 8 Guerrero® Homestyle Burritos, warmed
- Coriander, chopped
Pork
- 1 boneless pork shoulder roast (about 1.8kg)
- 2 tbsp cumin
- 2 tbsp coriander
- 1 tbsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 large onions, sliced
- 450g jar Salsa Verde
Avocado cream
- 1 large avocado, diced
- 1 jalapeño, stemmed and roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp vegetable oil
- ½ tsp salt
Method
1. In a small bowl mix cumin, coriander, salt, onion powder, and garlic powder. Rub mixture all over pork roast.
2. Place onions in a slow cooker and pour salsa verde over onions. Place pork in slow cooker and cover. Cook on low heat until very tender, 6-8 hours.
3. In a blender combine avocado, jalapeño, lime juice, oil, and salt. Blend until very smooth, adding up to ½ cup water to reach a smooth, pourable consistency.
4. Shred pork and toss with cooked onions and enough sauce to moisten. Serve with tortillas, avocado cream, and coriander.
