Dinner: Oven-Fried Pork Carnitas with Guacamole and Orange Salsa

This recipe includes superfoods such as:

Honey

Health benefits of Oven-Fried Pork Carnitas with Guacamole and Orange Salsa

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Ingredients

1/2 cup tamarind concentrate (see Note)
2 tablespoons honey
2 tablespoons sherry vinegar
2 1/2 cups vegetable oil, plus more for brushing
2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1 medium white onion, finely chopped
2 garlic cloves, unpeeled
1 Hass avocado, pitted and peeled
3 tablespoons fresh lime juice
2 navel oranges
1 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/2 habanero chile, seeded and finely chopped
1 cup fresh Requeson or ricotta cheese
1 small plum tomato, chopped
1 jalapeño or serrano chile, seeded and finely chopped
12 flour tortillas

Instructions

In a large bowl, mix the tamarind concentrate with the honey, sherry vinegar and 1/4 cup of the oil. Add the pork, season with salt and pepper and stir to coat. Let marinate at room temperature for 1 hour. Drain the pork and pat dry.
Preheat the oven to 375 °. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning occasionally, until browned all over, about 6 minutes. Transfer the pork to an 8-by-11-inch baking dish. Repeat with 2 more tablespoons of oil and the remaining meat. Add two-thirds of the chopped white onion and 2 cups of oil to the baking dish. Cover with foil and bake for about 2 hours, or until the meat is very tender.
Meanwhile, wrap the garlic cloves in foil and bake for 1 hour, or until softened. Let cool slightly, then peel the cloves. In a small bowl, mash the avocado with the garlic. Stir in 1 tablespoon of the lime juice and season with salt and pepper.
Using a sharp knife, peel the oranges, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the segments. Squeeze the orange membranes to extract the juice. Stir in the red onion, cilantro and habanero and the 2 remaining tablespoons of fresh lime juice.
In a medium bowl, combine the Requeson cheese with the tomato, jalapeño and the remaining one-third of the chopped white onion. Season the Requeson with salt and pepper.
Brush the tortillas lightly with oil, then stack and wrap them in foil. Heat the tortillas in the oven until warm. Drain the pork on paper towels. Serve the carnitas, encouraging guests to fill the tortillas with the Requeson, meat and guacamole. Serve the orange salsa on the side.