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Carnitas Flatbreads with Avocado Crema

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I am so beyond obsessed with this recipe.

These Carnitas Flatbreads with Avocado Crema are so, so satisfying and have a crazy amount of flavor. Anyone with tastebuds will love these.

It’s no secret by now that I love carnitas. I’ve made them in to nachos, tostadas, and burritos. I also regularly add them as a Tex Mex salad topper or in burrito bowls. We can’t get enough of them!

The flatbreads were just another vehicle to get said carnitas into one’s mouth. The cheese factor is there. We have creamy avocado crema (also very easy). We have fresh and crunchy toppings. It’s really a dream come true for anyone who loves a lot of flavor and texture in their meals (isn’t that everyone?).

This particular method for carnitas has become my go-to version, and I make this exact recipe at least twice a month. We love it. It’s so versatile and VERY easy to make.

Instead of using a gigantic (and yes, more traditional) pork shoulder, I am using pork tenderloin here. When cooked long enough, it shreds beautifully and has enough tenderness that it really resembles the fattier cut of pork shoulder. Plus, it cooks in a fraction of the time because it’s a much smaller cut of meat. AND you have enough pork for four servings – not 20. While I love the unctuous richness of pork shoulder, this is a more approachable, “everyday” option. Like I said, this in our regular rotation now.

I love to serve this pork with something creamy to break up the spice. In this case, we’re doing an avocado crema. Also incredibly easy to make – it all happens in seconds in the food processor – and so, so delicious. I could eat it on so many things.

And then come the toppings. We have cheese. Of course. And then the rest is up to you! We love shredded lettuce for some crisp crunch, red onion and scallion, cherry tomatoes for a pop of sweetness, and lots of lime juice, salt, and pepper. It tastes like the best fresh salad on top of the super rich and savory warm flatbreads. Heaven!

Ingredients You’ll Need for the Carnitas Flatbreads:

  • Pork tenderloin
  • Spices – cumin, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper
  • Jarred salsa verde
  • Cornstarch
  • Naan flatbreads
  • Sharp cheddar and/or jack cheese
  • Shredded lettuce
  • Red onions
  • Scallions
  • Sliced cherry tomatoes
  • Lime wedges

Ingredients You’ll Need for the Avocado Crema:

  • Avocado
  • Lime
  • Garlic
  • Greek yogurt or sour cream
  • Kosher salt and black pepper

How to Make These Carnitas Flatbreads:

  • Cut the pork into 2-inch pieces, pat dry, and then sprinkle over the seasonings. Place the pork in a slow cooker.
  • Pour in the salsa, cover the slow cooker, and cook on HIGH for 3 hours or until the pork is easily shredded with a fork.
  • Remove the pork from the slow cooker and shred with two forks. Simmer the pan juices (in your slow cooker or in a pot on the stove) and then stir in a cornstarch slurry. Cook for a few minutes until the mixture is thickened and glossy. Toss the pork in the thickened pan juices.
  • To make the avocado crema, place all the ingredients in a food processor and run the machine until the mixture is creamy and smooth – you may have to pause to scrape down the sides of the bowl a couple of times. Season, to taste, with salt and pepper.
  • To assemble the flatbreads, preheat the oven to 400°F and line a large baking sheet with parchment or foil.
  • Arrange the flatbreads on the baking sheet and then top each with roughly 1 cup of the carnitas and the grated cheese.
  • Transfer the flatbreads to the oven and bake for 10-15 minutes or until the flatbreads are crisp around the edges and the cheese is melted and gooey.
  • Top with all the fresh toppings and the avocado crema while the flatbreads are still warm. Slice and serve!

Other Recipes You Might Enjoy:

These are gooey, cheesy, porky perfection. I love the combination of warm and gooey and fresh and crunchy. And the avocado crema just seals the deal on deliciousness!

You must try these! They are as mouthwatering as they are easy.

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Carnitas Flatbreads with Avocado Crema

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5 from 2 reviews

  • Author: Molly
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings 1x
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Description

These Carnitas Flatbreads with Avocado Crema are the ideal combination of flavors and textures. Spicy, meaty, cheesy, crunchy, creamy, and tangy – they have something for everyone. A simplified approach to slow-cooker carnitas makes these an easy weeknight meal (yes, really!) – these will become a staple!

Ingredients

Scale

For the Carnitas:

  • 1 1-lb piece of pork tenderloin, cut into 2-inch chunks
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 (15-oz) jar salsa verde
  • 1 tablespoon cornstarch dissolved in 2 tablespoons cold water

For the Avocado Crema:

  • 1 ripe avocado
  • Juice of 1 lime
  • 1 garlic clove
  • 1/2 cup Greek yogurt or sour cream
  • Salt and pepper, to taste

For the Flatbreads:

  • 2 naan flatbreads
  • The carnitas
  • 1 1/2 cups grated sharp cheddar and/or jack cheese

Optional Garnishes:

  • The avocado crema
  • Shredded lettuce
  • Red onions
  • Scallions
  • Sliced cherry tomatoes
  • Hot sauce
  • Lime wedges
  • Cilantro

Instructions

For the Carnitas:

  1. Pat the pork pieces dry and place them in a slow cooker.
  2. Sprinkle the salt and spices over the pork, turning them to evenly coat.
  3. Pour in salsa, cover the slow cooker, and cook on HIGH for 3 hours or until the pork is easily shredded with a fork.
  4. Remove the pork from the slow cooker and shred with two forks. If your slow cooker has a simmer setting, turn it on to that (if not, transfer the liquid from cooking the pork to a small saucepan and set it over medium heat). Bring the liquid to a simmer and then stir in the cornstarch slurry. Cook for a few minutes until the mixture is thickened and glossy. Toss the pork in the thickened pan juices.

For the Avocado Crema:

  1. Place all the ingredients in a food processor and run the machine until the mixture is creamy and smooth – you may have to pause to scrape down the sides of the bowl a couple of times.
  2. Season, to taste, with salt and pepper.
  3. Transfer to an airtight container and refrigerate until you are ready to use.

For the Flatbreads:

  1. Preheat the oven to 400°F and line a large baking sheet with parchment or foil.
  2. Arrange the flatbreads on the baking sheet and then top each with roughly 1 cup of the carnitas and the grated cheese.
  3. Transfer the flatbreads to the oven and bake for 10-15 minutes or until the flatbreads are crisp around the edges and the cheese is melted and gooey.

To Serve:

You can garnish the flatbreads however you prefer. This is how we do ours: a few dollops of the avocado crema, shredded lettuce, chopped red onion and scallions, a few cherry tomatoes, and a healthy squeeze of lime juice. Season the toppings with a little salt and pepper, too. Make these yours and customize the toppings however you like!

  • Prep Time: 3 hours (inactive time)
  • Cook Time: 10 minutes
  • Category: pork



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