Pork Carnitas Lettuce Wraps with Mango Salsa

Ingredients

• 3 lbs Pork shoulder
• 1 cup Orange juice
• 1/2 cup Lime juice
• 4 cloves Garlic
• 2 tsp Cumin
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 large Mango
• 1/4 medium Red onion
• 1/2 Jalapeño
• 1/4 cup Cilantro
• 1 tbsp Lime juice
• 1 head Lettuce leaves

Instructions

1. 1Cut the 3 lbs of pork shoulder into large chunks, about 2-inches in size. Place these chunks into your slow cooker.
2. 2In a medium bowl, whisk together the 1 cup of orange juice, 1/2 cup of lime juice, 4 cloves of minced garlic, 2 tsp of cumin, 1 tsp of oregano, 1 tsp of salt, and 1/2 tsp of pepper. Pour this mixture evenly over the pork in the slow cooker.
3. 3Cover the slow cooker and cook on the low setting for 8 hours or on the high setting for 4 hours. The pork is ready when it is very tender and easily pulls apart.
4. 4Remove the pork from the slow cooker and place it on a cutting board. Using two forks, shred the pork into smaller pieces. Return the shredded pork to the slow cooker, turn the heat to high, and cook uncovered for the final 30 minutes to allow the pork to crisp up.
5. 5While the pork is crisping, prepare the mango salsa. Dice the 1 large mango, 1/4 medium red onion, and 1/2 jalapeño (remove seeds for less heat if desired). In a small bowl, combine the diced mango, red onion, and jalapeño with 1/4 cup of chopped cilantro and 1 tbsp of lime juice. Stir gently to combine.
6. 6Wash and separate the leaves from the 1 head of lettuce. These will be your wraps.
7. 7To serve, spoon the crispy carnitas into the prepared lettuce leaves and top generously with the fresh mango salsa.

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