Barley Free Paleo Pineapple-Jalapeño 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
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 2 tbsp avocado oil
- ½ cup fresh orange juice (from about 1 large orange)
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ cup chicken broth
For the pineapple-jalapeño salsa
- 1 ½ cups fresh pineapple, cut into ¼-inch dice
- 1 jalapeño, seeded and finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 12 large butter lettuce leaves, washed and dried
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, black pepper, cumin, smoked paprika, and dried oregano. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 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 or three sides until deep golden brown, about 3–4 minutes per side. 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!