Carnitas Lettuce Wraps with Lime Crema

Ingredients

• 12 oz Pork shoulder (boneless), cut into 1-inch chunks
• 1 tsp Kosher salt
• 1 tsp Ground cumin
• 1/2 tsp Dried oregano
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 2 tbsp Lime juice
• 1/2 cup Orange juice
• 1/2 cup Water
• 1 tbsp Neutral oil (for searing)
• 8 cups Romaine or butter lettuce leaves
• 1/2 cup Plain Greek yogurt
• 1 tbsp Mayonnaise(optional)
• 1 tsp Lime zest
• 1 tbsp Lime juice (for crema)
• 1/2 tsp Honey(optional)
• 1/4 tsp Salt (for crema)(optional)
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (15 minutes): Pat pork dry and season all over with salt, cumin, oregano, garlic powder, and onion powder. In a bowl, mix lime juice, orange juice, and water.

2. 2

   Cook carnitas (140 minutes total cook time): Heat oil in a heavy pot or Dutch oven over medium-high. Sear pork in batches until browned on the outside, about 6–8 minutes total. Return all pork to the pot, pour in the citrus mixture, bring to a simmer, cover, and cook at a gentle simmer until very tender, about 2 hours.

3. 3

   Finish carnitas: Uncover and simmer uncovered 10 minutes to reduce the liquid slightly. Shred the pork with two forks and stir to coat in the reduced juices; keep warm.

4. 4

   Make lime crema and assemble (use remaining time within the 15-minute prep window): Stir Greek yogurt with lime zest, lime juice, and optional mayonnaise (and optional honey/salt) until smooth. Spoon carnitas into lettuce cups and drizzle with lime crema; top with cilantro if using.