Pulled Pork Lettuce Wraps!
To make traditional carnitas, Michoacán style, skip the spice mix and just boil the pork in water with an onion, a bay leaf, cumin, salt and hot pepper. The day-long refrigerations helps with the spice penetration of the meat, but if you don’t have a day you can skip this step (but try it next time ; )
Servings Prep Time
8 10minutes
Cook Time
50minutes
Servings Prep Time
8 10minutes
Cook Time
50minutes
Ingredients
  • 4pounds pork roastleg or shoulder
  • 2tablespoons vegetable oil
  • 1 head butter lettucewashed and dried
  • 2 carrotsspiralized (or grated)
  • 2 limescut into wedges
  • water almost to cover
Spice Mix
  • 1tablespoons un-sweetened cocoa powder
  • 1tablespoon salt
  • 1teaspoon red pepper flakes
  • 2teaspoons oregano
  • 1teaspoon white pepper
  • 1teaspoon garlic powder
  • 1teaspoon cumin
  • teaspoon coriander
  • teaspoon cayenne pepper
  • 1 large onionfinely chopped
Instructions
  1. The day before cooking the meat, make the spice mix by combining all of the ingredients listed, cut the roast into manageable pieces and rub them with the onion and spices. Then wrap the meat back into the butcher’s paper and refrigerate overnight.
  2. Brown the roast on all sides, in pre-heated pressure cooker, the add enough water to almost cover 2-3 cups.
  3. Close and lock the lid of the pressure cooker.
  4. Cook for 50-60 minutes at high pressure.
  5. Open with the Natural release method – move the pressure cooker to a cool burner and wait for the pressure to come down on it’s own (about 10 minutes). Disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20-30 minutes).
  6. Pull out the meat and place on a platter, and then begin pulling the flesh into strips using two forks. In the meantime, reduce the cooking liquid in the cooker to half strain and de-fat using your favorite method (I leave it in the fridge overnight).
  7. At this point, you can also refrigerate the cooked, now shredded, pork for several days or continue with the recipe.
  8. In a pre-heated large wide saute’ pan add vegetable oil, or lard, and fry the shredded pork until it becomes lightly brown. For extra spice, drizzle the cooking liquid on the pulled pork before serving.
  9. To make lettuce wraps, simply prepare the lettuce cups with carrots on a serving platter. Fill with just-fried pork. Finish with a squirt of fresh lime.