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.
Ingredients
- 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
Directions
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.
