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
2pounds 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
Shredded cheddar cheese
Guacamole or avocado slices
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.