Nickel Allergy Friendly Paleo Smoky Chipotle Pork Carnitas Lettuce Bowls
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Learn more →Ingredients
4 servings
For the carnitas
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tbsp chipotle peppers in adobo sauce, minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp avocado oil
- 1 cup orange juice (freshly squeezed or 100% pure)
- ½ cup chicken broth
- 2 tbsp fresh lime juice
For serving
- 8 large butter lettuce or romaine leaves, washed and dried
- 2 ripe avocados, pitted and sliced
- 1 cup pico de gallo (tomato, white onion, jalapeño, cilantro, lime — store-bought or homemade)
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. 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 for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate.
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