Carnitas Lettuce Wraps with Pickled Vegetables

Ingredients

• 600g pork shoulder, cubed
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon oregano
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 head butter lettuce or romaine
• 2 jalapeños, sliced
• 2 carrots, julienned
• 2 tablespoons apple cider vinegar
• salt and pepper
• fresh onion, diced

Method

1. Sear pork cubes in olive oil until browned on all sides, about 5 minutes.
2. Add garlic, bay leaves, oregano, salt and pepper; cover with water and simmer 30 minutes until tender and cooked through to at least 63°C/145°F.
3. Strain pork and shred; toss with lime juice.
4. Combine sliced jalapeños and julienned carrots with vinegar; let sit 10 minutes.
5. Assemble wraps using lettuce leaves filled with carnitas, pickled vegetables, and diced onion.