Makes 2 Servings
Macros: 346 Cal, Fat 17g, Carbs 4g, Fibre 1g, Protein 42g
1 2/3 Tbsps Extra Virgin Olive Oil
2 1/3 Tbsps Orange Juice
1 1/4 tsps Lime Juice
3 1/4 Tbsps Cilantro
2 1/3 tsps Mint Leaves
1 1/4 Garlic (cloves)
1/3 tsp Cumin (ground)
Sea Salt & Black Pepper (to taste)
363g Pork Shoulder, Boneless
2 leaves Romaine
2/3 stalk Green Onion (sliced)
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!
Leftovers: Refrigerate in an airtight container for up to three days.
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.