Quick Pork Tenderloin Carnitas Tacos

Ingredients

• 1 1/2 lb (680 g) pork tenderloin
• 12 small corn tortillas
• 1/2 white onion, finely diced
• 2 limes
• Handful of cilantro (optional)
• 1/2 avocado, sliced (optional)
• Salsa to serve (optional)
• 1 tbsp avocado oil; cumin, oregano, chili powder, garlic, salt

How to make it

1. Prep everythingTrim any silvery skin off the 1 1/2 lb (680 g) of pork tenderloin and cut it into 2-inch (5 cm) chunks. Finely dice the 1/2 onion into 1/4-inch (6 mm) pieces, chop the cilantro, slice the 1/2 avocado, and cut the limes in half. Mince 2 cloves of garlic.
2. Season the porkIn a bowl, toss the pork with about 1 tsp each of cumin, oregano and chili powder, the garlic, and 1 tsp of salt. Make sure every piece is coated.
3. Sear the porkHeat half the 1 tbsp of avocado oil in a large 12-inch (30 cm) skillet with a lid over medium-high heat until it shimmers. Add the pork in one layer and sear (cook hard without moving it) 2 to 3 minutes per side, until browned and it releases easily from the pan.
4. Braise until tenderPour in 1 cup (240 ml) of water and the juice of 1 lime, and scrape up the brown bits on the bottom. Bring to a boil, then cover, turn the heat to low and simmer 25 minutes, until the pork is tender and easily pulls apart with a fork (it will be well past 145°F (63°C), which is what you want here).
5. Shred and crispTake off the lid, turn the heat to high and boil 3 to 5 minutes until the liquid is almost gone. Shred the pork right in the pan with two forks. Add the rest of the oil, spread the meat out and let it fry undisturbed 3 to 4 minutes, until the edges are brown and crispy.
6. Warm the tortillasWarm the 12 tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and lightly spotted. Stack them in a clean towel to keep warm.
7. Build the tacosFill each tortilla with pork, then top with onion, cilantro, avocado and salsa. Squeeze the second lime over everything right before eating, 3 tacos per person.