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.
Ingredients
- 3 lbs boneless pork shoulder (pork butt), cut into 4 chunks
- 8 cloves 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
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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.
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2
Place the seasoned pork in the slow cooker. Add 8 cloves 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.
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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.
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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).
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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.