Carnitas Lettuce Wraps with Jalapeño Slaw

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 4 tbsp lard or olive oil
• 1 white onion, quartered
• 6 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 cup chicken stock
• butter lettuce leaves
• 2 cups shredded green cabbage
• 4 jalapeños, pickled and sliced
• 1/4 cup fresh cilantro
• 1 lime
• salt and pepper

Method

1. Layer pork, onion, garlic, cumin, oregano, stock, and lard in a heavy pot; cover and braise at 325°F for 75 minutes until very tender.
2. Uncover and continue cooking 10 minutes to reduce liquid; shred pork with two forks and season with salt and pepper.
3. Mix shredded cabbage with pickled jalapeños, cilantro, and a squeeze of lime juice.
4. Serve shredded carnitas on butter lettuce leaves topped with jalapeño slaw.