Time: 6 hours
Servings: 10
Ingredients:
- 118ml Extra Virgin Olive Oil
- 177ml Orange Juice
- 29ml Lime Juice
- 16g cilantro
- 6g Mint Leaves
- 6 Garlic (cloves)
- 4g Cumin (ground)
- Sea Salt & Black Pepper (to taste)
- 1.8kgs Pork Shoulder, Boneless
- 10 leaves Romaine
- 3 stalks Green Onion (sliced)
Directions:
- Add the olive oil, orange juice, lime juice, cilantro, mint, garlic, cumin, salt, and pepper to a food processor and blend until well combined.
- Place the pork into the slow cooker and cover in the marinade. Cook on low for six to eight hours, or on high for four hours, or until the pork is tender and falls apart easily.
- Use two forks to pull apart the pork. Stuff the lettuce wraps with the pulled pork and garnish with green onions. Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Serving Size:
One serving is approximately six ounces of pulled pork in lettuce.
More Flavour:
Add fresh oregano and orange zest to the marinade. Sear the pork on all
sides before adding to the slow cooker.
