Pork Carnitas Lettuce Wraps

Ingredients

• about 910 g Pork shoulder, cut into 2-inch pieces
• 1 cup Orange juice
• 0.5 cup Lime juice
• 4 cloves Garlic, minced
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 2 teaspoons Salt
• 0.5 teaspoon Pepper
• 1 count Head of lettuce (butter or romaine)
• 0.5 cup Pickled red onions
• 0.5 cup Tomatillo salsa

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a slow cooker, combine pork shoulder, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper.
2. 2Cook on low for 8 hours or on high for 4 hours, or until the pork is very tender.
3. 3Remove the pork from the slow cooker and shred it with two forks.
4. 4Heat a large skillet over medium-high heat. Add the shredded pork and cook for 5-7 minutes, or until browned and crispy.
5. 5Serve the carnitas in lettuce wraps with pickled red onions and tomatillo salsa.

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