Carnitas Lettuce Wraps

Ingredients

• 1/2 lb pork shoulder (boneless), trimmed
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup orange juice
• 2 tbsp lime juice
• 1/2 cup chicken broth
• 1/2 medium onion, sliced
• 2 tbsp cilantro, chopped(optional)
• 6 cups romaine lettuce leaves
• 1/2 cup salsa
• 1 lime lime wedges(optional)
• 1 tbsp neutral oil(optional)

Instructions

1. 1

   Prep (15 minutes): Pat pork dry and season all over with salt, cumin, oregano, garlic powder, smoked paprika, and black pepper. Slice the onion and chop cilantro if using.

2. 2

   Instant Pot cook (60 minutes): Add onion, orange juice, lime juice, and chicken broth to the Instant Pot. Place pork on top, seal, and cook on High Pressure for 45 minutes. Let naturally release for 10 minutes, then quick-release any remaining pressure.

3. 3

   Shred & crisp: Remove pork to a bowl and shred with two forks. If desired, heat neutral oil in the Instant Pot using Sauté and spread shredded pork in an even layer; cook 5–10 minutes, stirring occasionally, until edges look slightly crisp.

4. 4

   Assemble: Pile carnitas into lettuce leaves. Top with salsa, cilantro (if using), and squeeze lime wedges over the top. Serve immediately.