Looking for a fresh and tasty dinner option? These Paleo Mexican Carnitas Lettuce Wraps are your new go-to!
They are super easy to whip up, taking less than an hour from start to finish. Made with tender, slow-cooked pork, you’ll love how these wraps hit the flavor jackpot without the extra carbs—hello, Paleo-friendly!
You can customize them with your favorite toppings, making them perfect for anyone following a healthy diet or just wanting a fun twist on taco night.
So, grab some lettuce leaves, and let’s get to making these delicious wraps!
Serving and Pairing Suggestions
Serve these carnitas lettuce wraps fresh with a side of homemade salsa or guacamole for a tasty kick. They also pair our Spicy Tofu Stir-Fry if you’re looking for a little extra flair.
If you’re feeling adventurous, try adding some Roasted Veggies or spicy pickled onions to your wraps! Want a refreshing drink to wash it down? Consider making a glass of Watermelon Agua Fresca to keep things cool and light.
Tips and Notes
- Tender Pork: For the best results, cook the pork low and slow. This helps the meat become super tender.
- Lettuce Choices: Romaine or butter lettuce works great for wraps! Choose what you prefer.
- Customizable Toppings: Get creative! Top with avocado, fresh cilantro, jalapeños, or a drizzle of lime juice.
- Meal Prep: You can prepare the carnitas ahead of time. Keep them in the fridge for quick weeknight meals.
Final Call to Action
Try making these Paleo Mexican Carnitas Lettuce Wraps tonight! Explore more about flavorful dishes in our blog to keep your meal ideas fresh and exciting.
Paleo Mexican Carnitas Lettuce Wraps
Equipment
- 1 Slow Cooker
- 1 Sauté Pan
- 1 Meat thermometer
- 1 serving platter
Ingredients
- 2 pounds pork shoulder - trimmed and cut into chunks
- 2 tablespoons olive oil - for searing
- 1 tablespoon chili powder - for seasoning
- 1 tablespoon cumin - for seasoning
- 1 teaspoon garlic powder - for seasoning
- 1 teaspoon onion powder - for seasoning
- 1 teaspoon salt - for seasoning
- 1 teaspoon black pepper - for seasoning
- 1 cup chicken broth - for cooking
- 1 head iceberg lettuce - for wraps
- 1 cup diced tomatoes - for topping
- 1 avocado - sliced for topping
- 1/4 cup chopped cilantro - for garnish
- Lime wedges - for serving
Instructions
- In a large bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Rub this spice mix all over the pork shoulder pieces.
- In a sauté pan, heat the olive oil over medium-high heat. Sear the seasoned pork in batches until browned on all sides, about 5 minutes per batch.
- Once all the pork is seared, transfer it to the slow cooker and pour the chicken broth over it.
- Cover and cook on low for 8 hours or until the pork is tender and easily shreds.
- After cooking, shred the pork using two forks and mix well with the cooking juices.
- To serve, take a lettuce leaf, fill it with carnitas, and top with diced tomatoes, avocado slices, and cilantro.
- Serve with lime wedges on the side.