You’ll love this Mexican-Asian fusion! All of the bold flavors of carnitas tacos wrapped up in an Asian-inspired lettuce wrap. This dish is easy to make and is better for you than traditional tacos! Top with salsa, sour cream, cheese, cilantro, or any other desired toppings.

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  • 2 1/2 pounds boneless pork shoulder
  • 1 1/2 cups orange juice
  • 1/4 cup lime juice
  • 2 tablespoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • 2 cloves garlic crushed
  • 1/2 teaspoon salt
  • 1 head gem or butter lettuce
  • optional desired toppings: salsa, sour cream, cilantro, cheese, avocado


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Cube the pork, removing any excess fat, and place in an oven-proof pot. Add the juices and spices and stir to coat well. Cook in the oven for 2 hours, checking at 1.5 hours to ensure there is enough liquid (if it has all evaporated, add a splash of orange juice).

Step 3 –After 2 hours, remove the pot from the oven and place the pork on a cutting board. Using two forks, shred the pork. Return the pork to the pot with its juices.

Step 4 –Increase the oven to broil. Return the pot with the pork to the oven and broil until the pork is slightly crispy on top, about 5 minutes.

Step 5 –Serve the shredded pork in lettuce wraps with desired toppings.