Crispy Carnitas Guacamole.
OH yes I just did it. I put pulled pork in your guacamole!
Or ON your guacamole. Let’s be real. Who does this?
ME. I’m doing it now.
I always love to share some sort of pork-based recipe this week between Christmas and New Year’s for those of you that eat it over the holiday for good luck. We’ve talked about enchiladas, grilled cheese, slow cooker sweet and spicy pork and pulled pork tostadas. And that’s just the tip of the iceberg.
We’ve never put pork IN the guac.
Why not?! I mean, I load tons of guacamole on top of my carnitas tacos all the time, so it was only natural.
Plus, we all know how I feel about majorly trashed up guacamole. Spoiler alert: I adore it. It’s a thing. My thing!
Here’s one of the reasons I am loving: major texture and crunch before it even hits the chip.
So much flavor. A ridiculous amount that I can’t even explain it.
It’s still quite festive too!
It’s also accidentally low carb, right? So I mean, this could totally be your new year’s resolution.
Crispy Carnitas Guacamole
- You can easily make the pork ahead of time or use leftover pulled pork, which is what I'd suggest for this recipe! Before serving the pork, I like to crisp it up in the oven. To do this, I spread the shredded pork in a large baking dish. Preheat the oven to 425 degrees F. Place the baking dish in the oven and roast for 20- 30 minutes, tossing the pork with a fork every 10 minutes. You don’t HAVE to do this step, but it really makes it taste more like authentic carnitas.
- Place the avocados, the cheese, cilantro, onion, lime juice, salt and pepper to a bowl and mash it! Mash and stir until everything is combined. Make it as smooth or as chunky as you’d like! Taste and season with additional salt, pepper or lime juice if needed. Top with the pork, a sprinkle of extra cheese and cilantro and a few sliced peppers!
Finally? Pairs perfectly with margaritas.