Oven-Fried Pork Carnitas With Guacamole And Orange Salsa

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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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