Print

Pork Carnitas Lettuce Cups

Slow Cooker Pork Carnitas Lettuce Cups: One of my favorite things to eat this summer has been lettuce cups! I have been making all of my favorites into a cooler options for these hot summer days. Check out this easy recipe!

Check out these slow cooker pork carnitas served in a lettuce cup for a refreshing and low carb way to enjoy Taco Tuesday!

Ingredients

Units
  • 2 pounds boneless pork shoulder roast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/2 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

Toppings: 

  • Shredded cheddar cheese
  • Chopped cilantro
  • Salsa
  • Guacamole or avocado slices
  • Sour cream

Instructions

  1. Rinse and dry the pork shoulder roast with a paper towel. Salt and pepper liberally.
  2. 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.
  3. 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.
  4. Assemble the lettuce cups and other toppings.
  5. 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.
  6. Serve in the lettuce cups and garnish with your favorite toppings.

Equipment

Notes

Nutrition information is calculated for 2 lettuce cups without toppings. 

Nutrition

Keywords: slow cooker pork, pork carnitas, lettuce cups