Chipotle Lime Pork Carnitas Lettuce Cups with Fresh Spring Slaw
Tender, slow-cooked pork shoulder infused with smoky chipotle and bright lime, served in crisp butter lettuce cups with a refreshing spring vegetable slaw. These flavour-packed low-carb cups are perfect for a light yet satisfying spring dinner.
Ingredients
- 1.2kg boneless pork shoulder, cut into 5cm chunks
- 2 tablespoons olive oil
- 3 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce from the can
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 240ml chicken stock
- 3 limes, juiced and zested
- 1 orange, juiced
- 2 heads butter lettuce, leaves separated
- 200g red cabbage, finely shredded
- 2 medium radishes, thinly sliced
- 1 medium carrot, julienned
- 1/2 cup fresh coriander, chopped
- 1 jalapeño, thinly sliced
- 1 ripe avocado, diced
- 120ml soured cream for serving
Instructions
Season pork chunks generously with salt, pepper, cumin, oregano, and smoked paprika.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear pork pieces in batches until golden brown on all sides, about 3-4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add garlic to the pot and sauté for 30 seconds until fragrant. Add chipotle peppers and adobo sauce, stirring to combine.
Return pork to the pot. Add chicken stock, lime juice, lime zest, and orange juice. Bring to a simmer.
Cover and transfer to a preheated oven at 150°C. Braise for 3.5 to 4 hours until pork is fall-apart tender and reaches an internal temperature of at least 75°C.
Remove pork from liquid and shred using two forks. Skim fat from braising liquid, then return shredded pork to the pot and toss to coat with remaining juices.
For the spring slaw, combine shredded red cabbage, sliced radishes, julienned carrot, and half the coriander in a bowl. Toss with 1 tablespoon lime juice and a pinch of salt.
To serve, arrange butter lettuce cups on a platter. Fill each cup with carnitas and top with spring slaw, diced avocado, jalapeño slices, and remaining fresh coriander.
Serve immediately with soured cream and extra lime wedges on the side.
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