Keto Carnitas Lettuce Wraps

Ingredients

• 2 lbs Pork Shoulder
• 1 medium Orange
• 1 medium Lime
• 4 cloves Garlic
• 1 medium Onion
• 2 tbsp Chipotle Peppers in Adobo Sauce
• 1 cup Chicken Broth
• 1 head Lettuce Leaves (butter or romaine)
• 1 medium Avocado
• 0.25 cup Cilantro

Instructions

1. 1Cut the 2 lbs Pork Shoulder into 2-inch chunks.
2. 2Juice the 1 medium Orange and the 1 medium Lime. Mince the 4 cloves Garlic. Chop the 1 medium Onion.
3. 3In a large, heavy-bottomed pot or Dutch oven, combine the 2 lbs pork chunks, the juice of the 1 medium orange, the juice of the 1 medium lime, the minced 4 cloves garlic, the chopped 1 medium onion, the 2 tbsp Chipotle Peppers in Adobo Sauce, and the 1 cup Chicken Broth.
4. 4Bring the mixture in the pot to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 3 hours, or until the pork is very tender and easily pulls apart with a fork.
5. 5Carefully remove the tender pork from the pot using a slotted spoon, leaving the liquid behind. Place the pork on a clean cutting board and use two forks to shred it into smaller pieces.
6. 6Heat a large skillet over medium-high heat (400°F / 200°C). Add the shredded pork to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the edges are browned and slightly crispy. The pork is ready when it has a pleasingly crisp texture.
7. 7Wash the head of Lettuce Leaves. Slice the 1 medium Avocado. Roughly chop the 0.25 cup Cilantro.
8. 8To serve, spoon the crispy carnitas into the individual 1 head Lettuce Leaves. Top with the sliced 1 medium avocado and the chopped 0.25 cup cilantro.

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