Slow Cooked Pork Carnitas Lettuce Wrap Tacos

Lettuce wrap pork carnitas tacos
Whoa, that title is certainly a mouthful! Couldn’t think of an easier way to describe these simple, but delicious tacos. I love throwing food in the slow cooker in the morning and coming home to a delicious meal. I don’t mind cooking dinner every night, but it can be hard with my work schedule and my husband’s busy school schedule. During the week, I only get to spend a couple of hours a day, at most, with my husband and usually weekends are spent running errands and more school work for him, so if I can spend less time in the kitchen, I try. In less than three months, our lives will be much easier when he finally receives that master of architecture degree! Woohoo!

Now, onto these carnitas. I usually make carnitas with pork shoulder, but pork loin roast was on sale so I decided to try it and it came out just as great. My husband loves crispy carnitas so after they’ve been slow cooked, he likes to toss them in a little EVOO in a pan to get them extra crispy. They are delicious right out of the slow cooker though, so choose which one you prefer.

Slow cooked pork carnitas

Ingredients:
2 lbs boneless pork loin roast
4 cloves of garlic, minced
1 onion, diced
3 tbsp extra virgin olive oil
1 tbsp salt
1 tbsp black pepper
Leaves of romaine lettuce
Cilantro
Tomato
Avocado Slices

Directions:
1. In a slow cooker, place a tblsp of EVOO and half of the onions and garlic.
2. Season the pork with salt and pepper and place in the slow cooker. Add the remaining onions and garlic on top of the pork, along with another tblsp of EVOO.
3. Cook on low for 6-8 hours or on high for 3-4 hours. Roughly shred the pork with a knife and fork and mix it with all the onions, garlic and juice from the bottom of the cooker.
4. For crispy carnitas, throw some of the shredded pork into a pan with a tblsp of EVOO and toss around on medium to high heat for about 5 minutes until most of the carnitas get crispy. You don’t want to overcook them or they’ll become dry.
5. Place leaves of lettuce on a plate and add a generous amount of carnitas on each leaf and top with cilantro, tomato and avocado slices.

Try these tacos with your favorite salsa or my paleo avocado cilantro crema, it’s divine!

PRINTABLE RECIPE

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