Eosinophilic Esophagitis Friendly Paleo Lime Pork Carnitas Lettuce Bowls
Total time3 hr 20 min
Prep time20 min
Cook time30 min
4.7(13)
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Learn more →Ingredients
4 servings
For the carnitas
- 2 ½ lb boneless pork shoulder, cut into 3-inch chunks
- 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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