Spicy Pork Carnitas Lettuce Cups
Slow-cooked pork shoulder wrapped in crisp butter lettuce, topped with fresh pico de gallo and a drizzle of olive oil.
Ingredients
2 lbs pork shoulder
1 Tbsp butter or beef tallow (for cooking)
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp crushed red pepper flakes (adjust to taste)
½ tsp coarse sea salt
½ tsp cracked black pepper
1 cup pico de gallo (fresh diced tomato, onion, cilantro, jalapeño, lime juice)
8 large butter lettuce leaves
1 Tbsp extra virgin olive oil (for finishing)
Fresh cilantro, chopped (for garnish)
Macronutrients
Protein: 177g
Fat: 225g
Carbs: 26g
Preparation
Rub pork shoulder (2 lbs) evenly with chili powder (1 tsp), smoked paprika (1 tsp), cumin (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), crushed red pepper flakes (½ tsp), salt (½ tsp), and pepper (½ tsp).
Place pork shoulder in a slow cooker with butter or tallow (1 Tbsp) and cook on low for 6–8 hours until tender and easily shredded.
Remove pork from slow cooker and shred with two forks.
To serve, spoon shredded pork carnitas into butter lettuce leaves (8). Top each with fresh pico de gallo (1 cup).
Drizzle extra virgin olive oil (1 Tbsp total, divided) over the lettuce cups and garnish with chopped cilantro.
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