Slow Cooker Carnitas Lettuce Cups
with roasted cauliflower / avocados

Name: Slow Cooker Carnitas Lettuce Cups
Cook time: 460 min
Total time: 460 min
Yield: 4
Ingredients: 1 Jalapenos, chopped; 6 cloves Garlic, chopped; 1/2 cup Stock, any type; 2 1/2 lbs Pork, boneless shoulder roast (enough for 2 nights) (sometimes labeled pork butt; if using bone-in, purchase a slightly heavier cut); 3 tsp Oregano, dried; 2 tsp Cumin, ground; 2 tsp Salt; 1 tsp Black pepper; 1 lb Cauliflower florets; for cooking Foil; 2 Tbsp Oil, olive; 2 tsp Paprika, smoked; 2 tsp Hot sauce (opt); 1/4 cup Pepitas / pumpkin seeds; 1 Avocados, sliced; 12 leaves Lettuce, iceberg or romaine; 1/4 bunch Cilantro, leaves torn; ~3 cups Slow-cooker carnitas (ingredients listed separately); for serving Salsa, store-bought

Active: 40 Total: 460

Original GF Paleo Vegetarian

Slow Cooker Carnitas are super versatile, and these fresh lettuce cups got great reviews when featured back in 2019. The natural richness of the pork is a nice contrast to the fresh, crisp flavor of the lettuce.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Slow Cooker Carnitas (enough for 2 nights):

Jalapenos - 1 , chopped
Garlic - 6 cloves , chopped
Stock, any type - 1/2 cup
Pork, boneless shoulder roast (enough for 2 nights) - 2 1/2 lbs (sometimes labeled pork butt; if using bone-in, purchase a slightly heavier cut)
Oregano, dried - 3 tsp
Cumin, ground - 2 tsp
Salt - 2 tsp
Black pepper - 1 tsp

Roasted Southwestern Cauliflower:

Cauliflower florets - 1 lb
Foil - for cooking
Oil, olive - 2 Tbsp
Paprika, smoked - 2 tsp
Hot sauce (opt) - 2 tsp
Pepitas / pumpkin seeds - 1/4 cup

Slow Cooker Carnitas Lettuce Cups:

Avocados - 1 , sliced
Lettuce, iceberg or romaine - 12 leaves
Cilantro - 1/4 bunch , leaves torn
Slow-cooker carnitas (ingredients listed separately) - ~3 cups
Salsa, store-bought - for serving

Prep

Cauliflower / Jalapenos / Garlic - Prep as directed. Store cauliflower in one container. Combine jalapenos and garlic. (Can be done up to 5 days ahead)
Slow cook pork - (This makes enough for 2 nights.) Combine jalapenos, garlic, and stock in the bowl of a slow cooker. Add pork. Rub pork on the top and sides with oregano, cumin, salt, and black pepper. Cook pork until tender, on low for 7 to 8 hours or high for 4 to 5 hours. (Can be done up to 3 days ahead)
Avocados / Lettuce / Cilantro - Prep as directed.

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Make

Heat oven to 500F / 260C.
Spread cauliflower out onto a sheet pan and cover tightly with foil. "Steam" in oven for 10 minutes.
When cauliflower has finished steaming, remove foil. Toss cauliflower with olive oil, paprika, hot sauce, and some salt and pepper. Return cauliflower to oven and continue roasting for 15 to 20 minutes.
When pork is finished cooking, transfer to a cutting board and roughly chop. Reserve half the pork for Wednesday.
[Optional step:] If you'd like the pork for tonight’s meal crispy (like traditional carnitas), heat a skillet over medium-high heat. Add some oil and then the portion of the pork for tonight's dinner. Cook without stirring until dark golden brown on the bottom. Stir and continue cooking until pork is crisp and golden brown in spots.
When cauliflower is finished roasting, transfer to a serving bowl and top with pepitas.
Assemble lettuce cups by filling lettuce leaves with carnitas, avocados, salsa, and cilantro leaves (or set it all out on the table and let everyone assemble their own). Enjoy cauliflower on the side.

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