Oven Fried Pork Carnitas with Guacamole and Orange Salsa

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

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