Pork Carnitas soft tacos

IWDEI

Yum! Gorgeous end product.

Avocado and lime sauce sounds right up my alley. Is there a recipe? Or is it lime sauce with avocados on the tacos?

Pulled the recipe from the food truck guy and had to improvise for lack of regional ingredients. I am not shy about sharing the recipe as someone may have some advice to offer on improving the recipe.
This is what I came up with:
Cilantro-lime-avocado sauce
1/2 cup ranch dressing
1/8 cup Ceasar dressing
1 cup mayonnaise
Juice of 4 limes or 1/2 cup lime juice
Zest of 1/2 lime
2/3 bunch cilantro, tops only, no hard stalk
1 avocado, peeled of course
3 Cubanelle peppers, grilled and peeled of charred skin and seeded

Place all ingredients in a food processor or blender. Blend until smooth. I used an immersion blender because I own one!

I see a One-Touch Gold, a WSM, and what's that in under the cover to the right?

ETA: Oh yeah, I would definitely let you cook for me...

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what's that in under the cover to the right?

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A very clean, very rarely used 7 year old natural gas grill. Soon to be removed to make way for a new grill center incorporating my One Touch Gold Weber grill and WSM, Oklahoma Joe Verticle smoker and a 1970's classic Char Broil Aluminum charcoal grill!

You prep those corn tortillas? They look straight out of the packaging.

Usually carnitas are fried first and then slow cooked but those look awesome

Would tear it up

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Usually carnitas are fried first and then slow cooked but those look awesome Would tear it up

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This. Those aren't carnitas but they got regardless.

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I order carnitas at every mexican joint I go to, that's my thing - I love them

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The ones here are great, but I am not sure I am eating them right. It's just pork chunks and tortillas. I get the Chili Verde version since those at least have some sauce.

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quote: Usually carnitas are fried first and then slow cooked but those look awesome

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Thanks.
The chef that owned the restaurant we were at in Southern California came to our table and was explaining the specials; it was a Wednesday night and about 45 minutes till closing. He asked where we were from. We said NOLA and he proceeded to say he had done some classical training there as a young man, and suggested he'd like to cook some off the menu items for us. He is originally from southern Mexico, and cooked me a dish his mom called "Birthday Tacos". He said the carnitas are pork shoulder marinated overnight, browned off, and then braised in the same sauce in a cast iron dutch oven all day. After the pork is pulled, his mom would sear it slightly, just prior to putting on a corn tortilla.
My method was to dry rub, cook low and slow to develop a bark (sort of like browning or searing). I developed a marinade he described and placed the cooked shoulder in a foil wrap and poured the marinade over it and sealed it tight. Went another hour or so until internal temp hit 190°, and then took it off the grill to rest. Once I pulled the pork, I took the liquid reserve that was left and poured it over the pork.
The chef described to me that, as anywhere, people adapt recipes and make it there own and he had done this as well and felt that using the spices and marinade as a base is what makes these tacos really good. There was also a shredded beef taco he made that was incredible, and I am currently trying to acquire the recipe from him.