Recipe Background
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.
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
- Preheat the oven to 350 degrees F.
- 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).
- 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.
- 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.
- Serve the shredded pork in lettuce wraps with desired toppings.
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