Mold Detox Friendly Paleo Lime Pork Carnitas Lettuce Bowls
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 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
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!