What to do with your CSA share? Try these fun street-style pork carnitas tacos made with a little help from A New Way to Dinner from Food 52.

By / Photography By Olivia Ryder | August 10, 2017

About this recipe

Each week during the summer months, Flushing CSA delivers fresh boxes of veggies to its members at the Flushing Town Hall. Last night’s dinner was inspired by this week’s box filled with Swiss chard, scallions, parsley, cabbage and zucchini and a little help from Food 52’s cookbook A New Way to Dinner.


Prepare the recipe for Overnight Roast Pork a day or two ahead of time and refrigerate. On the day of, slice or shred what you think you’ll need, put it in a covered baking dish, and reheat in a 200°F to 250°F (95°C to 120°C) oven.

For Swiss chard:

In a medium sauté pan over medium heat, add some olive oil to coat the pan. Sauté white parts of scallions for about 5 minutes and then add the Swiss chard stems. Cook for about 5 to 8 minutes until tender. Season with salt and pepper. Add the Swiss chard leaves and coat with the stems and scallions.  Reduce heat and stir until cooked through, about 5 minutes.

For corn:

In a medium sauté pan over medium heat, add some olive oil to coat the pan. Sauté the shallots until tender, about 5 minutes. Add the corn and toss with the shallots, Season with salt and pepper to taste. Cook for about 5 minutes, add basil leaves, stir and remove from heat.

To assemble carnitas:

Prepare bowls of avocado, cilantro and lime wedge; shredded cabbage seasoned with salt and pepper, cooked corn, chard and shredded carrots. Slice half of the cooked pork thinly and rest on a plate. Warm the tortillas and start filling!

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Overnight Roast Pork

From the Food 52 cookbook: A New Way to Dinner, by Amanda Hesser & Merrill Stubbs.


  • ½ a small cabbage, about 2 cups thinly sliced
  • I bunch of Swiss chard, leaves and stems coarsely chopped separately
  • 3 scallions, chopped, green and white parts separately
  • 2 ears of corn, kernels removed
  • 2 shallots, fine chopped
  • a bunch of cilantro, stems and leaves finely chopped
  • 1 carrot, peeled and shredded using a box grater
  • 1 avocado, cubed
  • ¼ cup basil, finely chopped
  • 12 to 16 corn tortillas
  • Tomatillo sauce (jar version is fine if fresh is not available)
  • 1 lime cut in eighths
  • 1 Oven Roasted Pork Butt (recipe follows below)
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