Tacos With Carnitas And Avocado Butter

• 2 pounds pork belly
• Kosher salt and ground black pepper
• 2 ripe avocados
• 1 tablespoon canola oil
• 1/2 ripe red bell pepper or 1 small fresh serrano chili
• Juice of 1/2 lemon, or to taste
• 1 bunch cilantro
• 1 large white onion
• Corn tortillas

1. To make carnitas, remove skin along top of pork belly and the layer of fat underneath.
2. Cut meat into small cubes, and salt and pepper it.
3. Allow to stand for about an hour.
4. Heat oven to 300 degrees.
5. Place pork on a mesh rack in a roasting pan.
6. Roast until cubes turn lightly crisp, about 1 1/2 hours.
7. As pork roasts, prepare avocado butter.
8. In a bowl, mash avocados.
9. Add oil, and salt and pepper to taste.
10. Mince the bell pepper or serrano chili (for a spicier result), and add to avocado.
11. Add lemon juice.
12. Blend well, cover and refrigerate.
13. Chop cilantro and place in a small bowl.
14. Chop onion and place in another small bowl.
15. When the carnitas are ready, remove from oven and set aside.
16. Warm tortillas over low heat on a griddle.
17. Spread each tortilla with avocado butter and add a generous portion of carnitas.
18. Serve, passing the diners the bowls of cilantro and onions.

pork belly, kosher salt, avocados, canola oil, red bell pepper, lemon, cilantro, white onion, tortillas

Taken from cooking.nytimes.com/recipes/11417 (may not work)