Anti Inflammatory Paleo Lime Pork Carnitas Lettuce Bowls

Total time3 hr 20 min

Prep time20 min

Cook time30 min

Anti Inflammatory Paleo Lime Pork Carnitas Lettuce Bowls

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Ingredients

4 servings

For the carnitas

2 ½ lb boneless pork shoulder, cut into 3-inch chunks
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 tsp kosher salt
½ tsp black pepper
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
2 tbsp avocado oil
1 medium white onion, quartered
4 cloves garlic, smashed
1 cup low-sodium chicken broth
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
1 bay leaf

For the pico de gallo

3 roma tomatoes, finely diced
½ small white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
1 tbsp fresh lime juice
¼ tsp kosher salt

For serving

8 large butter lettuce leaves, washed and dried
2 ripe avocados, sliced
lime wedges, for serving (optional)

Instructions

1
In a large bowl, toss the pork shoulder chunks with the salt, black pepper, cumin, dried oregano, and smoked paprika until evenly coated.
2
Heat the avocado oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two sides for 3–4 minutes per side, until deeply browned. Transfer the seared pork to a plate and repeat with the remaining pieces.

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