pork carnitas tacos with slaw and avocado – Mikey’s LLC. Skip to content

pork carnitas tacos with slaw and avocado


  • 1 small pork shoulder
  • 1 tablespoon tomato paste
  • 1 tablespoon cajun seasoning blend
  • 2 teaspoons kosher salt, divided
  • 1 quart chicken bone broth
  • 1 cup shredded green cabbage
  • ½ red onion, thinly sliced
  • 1 radish, thinly sliced
  • 1 teaspoon champagne vinegar
  • 1 teaspoon extra virgin olive oil
  • Juice from 1 lime
  • 3 Mikey’s Grain-Free Tortillas
  • 1 avocado, sliced


  1. Roast the pork. Heat oven to 325 F. Rub pork shoulder with tomato paste, cajun seasoning and 1 teaspoon kosher salt. Place pork in a large roasting pan along with bone broth and 1 cup water. Roast until soft and tender (4-5 hours).
  2. Make slaw. When pork is almost ready, toss cabbage, red onion, radish, vinegar, oil, lime juice and remaining salt in a small bowl.
  3. Toast tortillas. In a nonstick pan over medium heat, toast tortillas 1 minute per side until warm and golden.
  4. Assemble tacos. Top each tortilla with pork, slaw and avocado. Serve.