Pork Carnitas Lettuce Wraps
Check out these slow-cooker Pork Lettuce Wraps for a refreshing and low-carb way to enjoy Taco Tuesday!
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Ingredients
- 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 lettuce, green, butter, romaine, iceberg
Toppings:
- Shredded cheddar cheese
- Chopped cilantro
- Salsa
- Guacamole or avocado slices
- Sour cream
Instructions
Prep the pork:
- 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.
Cook the pork:
- 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.
- For crispy, charred carnitas, you can pan-fry the roast. Heat vegetable oil in a large pan. Once hot, add the meat in batches and sauté until some of the edges are crusty. This step is optional.
Assemble the wraps:
- Assemble the lettuce wraps and garnish with your favorite toppings.
Notes
Nutrition information is calculated for 2 lettuce wraps without toppings.
Nutrition
Serving: 2 lettuce wrap | Calories: 298kcal | Carbohydrates: 6g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 474mg | Potassium: 672mg | Fiber: 1g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 2mg
