I love the versatility of recipes like my Slow Cooker Pork Carnitas, where one meal can be presented in a variety of ways. With that particular recipe, of course, serving the pork carnitas as tacos were the most obvious way, and today I’m excited to share another fun version.
Making these delicious carnitas in the slow cooker is super simple; and of course, I have a quick video for you to make your Taco Tuesday more awesome!
This summer, I’ve become a big fan of meals served in lettuce cups. I love crunchy foods and the lettuce wrapping around my flavorful carnitas meat and additional toppings is the next best thing to taco night. These pork carnitas lettuce cups have become one of my favorites for sure.
Just by browsing my YouTube Channel, you’ll see that there are other lettuce cup recipes you’ll simply won’t be able to resist. By the way, if you are not subscribed to my channel, you should, it’s free, and a new recipe video comes out every single week!
And then, there are the toppings. Tacos and lettuce cups are the equivalent of pizza toppings but cold. My favorite thing to add is avocado slices or fresh guacamole. Some days that’s all I add, a large scoop of guacamole and call it a day; others, I pile it all on, some quick blender salsa, a little shredded Monterrey jack cheese, a dab of sour cream, some extra lime and a little cilantro-which goes a long way.
What I love about the pork carnitas recipe is that one batch goes a long way. You can use leftovers in many ways, over salads, reinvented into a quick vegetable hash, or even into a sandwich on your favorite roll or hoagie! Or use it the next day for easy homemade nachos!
If you love tacos, check out all my other taco recipes on this blog. Many are from my cookbook, The Taco Tuesday Cookbook!
What is your favorite thing to eat inside a lettuce cup?Print
Pork Carnitas Lettuce Cups
Check out these slow cooker pork carnitas served in a lettuce cup for a refreshing and low carb way to enjoy Taco Tuesday!
- Prep Time: 10 minutes
- Total Time: 5 hours + 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- 2 pounds boneless pork shoulder roast
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 garlic cloves, minced
- 1 jalapeño, seeded and ribs removed, chopped
- 1 orange, cut in half
- 3 tablespoons vegetable oil
- Fresh Bibb lettuce
- Shredded cheddar cheese
- Chopped cilantro
- Guacamole or avocado slices
- Sour cream
- Rinse and dry the pork shoulder roast with a paper towel. Salt and pepper liberally.
- In a small dish, combine the oregano, cumin, chili powder, and olive oil and rub all over the shoulder roast. Place pork roast inside the slow cooker. Toss in onion, garlic, and jalapeño. Squeeze orange halves into the slow cooker and add them in. Cover and cook for 8 to 10 hours on low or 4 to 5 hours on high.
- Once the meat is tender, remove it from the slow cooker onto a large cutting board and allow the meat to cool down prior to shredding it between two forks.
- Assemble the lettuce cups and other toppings.
- At this time, you can serve pulled pork roast in the lettuce cups or heat up vegetable oil in a large pan and sauté carnitas in the oil until some of the edges are crusty.
- Serve in the lettuce cups and garnish with your favorite toppings.
Nutrition information is calculated for 2 lettuce cups without toppings.
- Serving Size: 2 lettuce cups
- Calories: 319
- Sugar: 4.9 g
- Sodium: 486.4 mg
- Fat: 14.8 g
- Saturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 10.8 g
- Fiber: 3.7 g
- Protein: 36.2 g
- Cholesterol: 90.7 mg
Keywords: slow cooker pork, pork carnitas, lettuce cups