Cuban Mojo Pork Lettuce Wraps

Instructions

1. 1Cut the about 680 g Pork shoulder into 2.54 cm cubes.
2. 2In a bowl, combine the 1/2 cup Orange juice, 1/4 cup Lime juice, 6 cloves Garlic (minced), 2 teaspoons Oregano, 1 teaspoon Cumin, 2 tablespoons Olive oil, 1/2 teaspoon Salt, and 1/4 teaspoon Black pepper. Add the cubed pork to this marinade and toss to coat every piece. Let the pork marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.
3. 3Heat a 30.48 cm skillet over medium-high heat until it is hot. Add the marinated pork to the hot skillet in a single layer. Cook for 15-20 minutes, turning the pieces occasionally, until the pork is browned on all sides and reaches an internal temperature of 63°C.
4. 4Transfer the cooked pork to a clean bowl. Use two forks to shred the pork into smaller pieces.
5. 5Wash and dry the leaves from the 1 head of Head of romaine lettuce. Set these leaves aside to use as wraps.
6. 6Thinly slice the 1/4 cup Red onion.
7. 7Fill each romaine lettuce leaf with the shredded pork. Top the pork with the thinly sliced red onion.
8. 8Serve the Cuban Mojo Pork Lettuce Wraps immediately.

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