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Slow Cooker Orange Pulled Pork Lettuce Wraps

Serving Size

8

Ingredients

  • 4 lbs. Pork Shoulder, Boneless
  • 1/2 cup Extra Virgin Olive Oil
  • 3/4 cup Orange Juice
  • 2 tbsps Lime Juice (1 lime)
  • 1 cup Cilantro
  • 1/4 cup Mint Leaves
  • 6 Garlic (cloves)
  • 2 tsps Cumin (ground)
  • Sea Salt & Black Pepper (to taste)
  • 10 leaves Romaine
  • 3 stalks Green Onion (sliced)

Directions

  • Prepare the Marinade: Add the olive oil, orange juice, lime juice, cilantro, mint, garlic, cumin, salt, and pepper to a food processor. Blend until smooth.
  • Marinate the Pork: Place the pork shoulder in the slow cooker and pour the marinade evenly over the meat.
  • Cook the Pork: Cook on low for 6 to 8 hours or high for 4 hours until the pork is tender and easy to shred.
  • Shred the Pork: Use two forks to pull apart the pork directly in the slow cooker, mixing it with the marinade for added flavor.
  • Assemble the Wraps: Spoon 6 ounces of the pulled pork into each romaine lettuce leaf and top with sliced green onions.
  • Serve and Enjoy: Serve immediately or store leftovers for later.

Notes

Sear the Pork (Optional): Set the Instant Pot to Sauté mode. Add olive oil to the pot and sear the pork shoulder until browned on all sides. This step is optional but enhances the flavor. Cook the Pork: Pour the marinade over the pork in the Instant Pot. Close the lid, ensuring the vent is set to seal. Select the Pressure Cook or Manual setting and set the timer for 60 minutes (for a 4-lb pork shoulder). Allow the pressure to release naturally for 15–20 minutes, then carefully perform a quick release for any remaining pressure. Leftovers: Refrigerate in an airtight container for up to three days. More Flavor: Add fresh oregano and orange zest to the marinade. Sear the pork on all sides before adding it to the slow cooker. Side with fiber: Combine with cabbage slaw or other sliced veggies like carrots or bell peppers to up the fiber content

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