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Garlic Lime Carnitas Lettuce Wraps

Slow-cooker pork shoulder seasoned with garlic, lime, cumin, and oregano, shredded and crisped under the broiler, then served in cool lettuce cups with fresh salsa and avocado. A Whole30 dinner that practically cooks itself.

500 minEasyServes 6360 cal/serving

MexicanDinnerSlow CookerWhole30PaleoLow CarbHigh ProteinGluten-FreeDairy-FreeEgg-FreeNut-FreeAlcohol-FreeCorn-Free

Ingredients

  • 3 lbs boneless pork shoulder (pork butt), cut into 4 chunks
  • 8 garlic cloves, smashed
  • 4 tbsp fresh lime juice
  • 4 tbsp fresh orange juice
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp chili powder (no additives)
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1/2 cup compliant chicken broth (no additives)
  • 2 butter lettuce heads, leaves separated
  • 2 avocados, sliced
  • 1 cup pico de gallo (compliant, store-bought or homemade)
  • 6 lime wedges
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    In a small bowl, mix 2 tsp ground cumin, 2 tsp dried oregano, 2 tsp chili powder (no additives), 2 tsp kosher salt, and 1 tsp freshly ground black pepper into a rub. Coat all sides of the 3 lbs cut into 4 chunks boneless pork shoulder (pork butt) chunks with the spice rub.

  2. 2

    Place the seasoned pork in the slow cooker. Add 8 smashed garlic cloves, 4 tbsp fresh lime juice, 4 tbsp fresh orange juice, and 1/2 cup compliant chicken broth (no additives). Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the pork is fall-apart tender.

  3. 3

    Transfer the pork to a rimmed baking sheet and shred with two forks, discarding any large pieces of fat. Spoon a few tablespoons of the cooking liquid over the shredded meat to keep it moist.

  4. 4

    Preheat the broiler to HIGH. Broil the shredded pork 4-5 inches from the heat for 4-6 minutes, watching closely, until the edges are browned and slightly crisp. Ensure the internal temperature has reached 145°F (63°C).

  5. 5

    Arrange the 2 leaves separated butter lettuce heads on a platter. Fill each cup with carnitas, then top with 2 sliced avocados, 1 cup pico de gallo (compliant, store-bought or homemade), and 1/4 cup chopped fresh cilantro. Serve with 6 lime wedges for squeezing.

Questions

How long does Garlic Lime Carnitas Lettuce Wraps keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Garlic Lime Carnitas Lettuce Wraps?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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