Sheet Pan Carnitas with Roasted Tomatillo Guacamole

January 11, 2018

I adapted one of my favorite recipes from my cookbook Kitchen Confidence to make it a sheet pan dinner. I took my carnitas and tomatillo guacamole and gave them the oven roasted treatment and it was delicious! Not to mention a little easier and faster! I find this approach to cooking very adaptable with a little trial and error. Something about cutting down on dishes and having the majority of your meal on a sheet tray in the oven makes life feel more manageable….am I right?!

 

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Sheet Pan Carnitas with Roasted Tomatillo Guacamole


  • Author: kelsey nixon
  • Yield: 6 servings 1x

Ingredients

Scale

Carnitas

  • Juice and zest of 2 limes
  • 1 tablespoon honey
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 tablespoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 2 lbs. pork shoulder (or butt), trimmed of excess fat and cut into bite sized pieces

Roasted Tomatillo Guacamole

  • 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 teaspoon ground cumin
  • 1 teaspoon kosher salt

For serving

  • 12 small  corn tortillas, warmed
  • Roasted Tomatillo Guacamole
  • Cotija cheese, crumbled
  • Sour cream
  • Shredded cabbage

Instructions

For the carnitas: Whisk together lime juice, honey, 1 tablespoon olive oil, chili powder, coriander, cumin, and salt in bowl. Add the pork and toss to coat. Cover and let marinate for 15 minutes.

 

Preheat oven to 425°F. Lightly oil a rimmed baking sheet.

 

Transfer pork (including marinade) to sheet tray and roast for 20 minutes, or until pork is cooked through. Roughly chop the pork, return to the sheet tray and toss to coat in the pan juices. Keep warm until ready to serve.

 

For Tomatillo Guacamole: Combine the tomatillos,  onion, jalapeno, and garlic cloves on sheet tray and drizzle with olive oil. Roast for ten minutes or until tomatillo shave softened. Carefully transfer all ingredients on sheet tray to food processor. Add cilantro, avocado, lime juice, cumin, and salt and pulse until combined.

 

For serving, place a spoonful of pork and tomatillo guacamole onto each tortilla and add desired toppings.