Pulled Pork Lettuce Wraps!
By :HipPressureCooking
Print Recipe
To make traditional carnitas, Michoacán style, skip the spice mix and just boil the pork in water with an onion, a bay leaf, cumin, salt and hot pepper. The day-long refrigerations helps with the spice penetration of the meat, but if you don't have a day you can skip this step (but try it next time ; )
Votes: 4
Rating: 5
Rate this recipe!
Cuisine American, Mexican
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Pork
Prep Time 10 minutes
Cook Time 50 minutes
Servings
8
Ingredients
  • 4 pounds pork roast leg or shoulder
  • 2 tablespoons vegetable oil
  • 1 head butter lettuce washed and dried
  • 2 carrots spiralized (or grated)
  • 2 limes cut into wedges
  • water almost to cover
Spice Mix
  • 1 tablespoons un-sweetened cocoa powder
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes
  • 2 teaspoons oregano
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • teaspoon coriander
  • teaspoon cayenne pepper
  • 1 large onion finely chopped
Cuisine American, Mexican
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Pork
Prep Time 10 minutes
Cook Time 50 minutes
Servings
8
Ingredients
  • 4 pounds pork roast leg or shoulder
  • 2 tablespoons vegetable oil
  • 1 head butter lettuce washed and dried
  • 2 carrots spiralized (or grated)
  • 2 limes cut into wedges
  • water almost to cover
Spice Mix
  • 1 tablespoons un-sweetened cocoa powder
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes
  • 2 teaspoons oregano
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • teaspoon coriander
  • teaspoon cayenne pepper
  • 1 large onion finely chopped
Votes: 4
Rating: 5
Rate this recipe!
Instructions
  1. The day before cooking the meat, make the spice mix by combining all of the ingredients listed, cut the roast into manageable pieces and rub them with the onion and spices. Then wrap the meat back into the butcher's paper and refrigerate overnight.
  2. Brown the roast on all sides, in pre-heated pressure cooker, the add enough water to almost cover 2-3 cups.
  3. Close and lock the lid of the pressure cooker.
  4. Cook for 50-60 minutes at high pressure.
  5. Open with the Natural release method - move the pressure cooker to a cool burner and wait for the pressure to come down on it's own (about 10 minutes). Disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20-30 minutes).
  6. Pull out the meat and place on a platter, and then begin pulling the flesh into strips using two forks. In the meantime, reduce the cooking liquid in the cooker to half strain and de-fat using your favorite method (I leave it in the fridge overnight).
  7. At this point, you can also refrigerate the cooked, now shredded, pork for several days or continue with the recipe.
  8. In a pre-heated large wide saute' pan add vegetable oil, or lard, and fry the shredded pork until it becomes lightly brown. For extra spice, drizzle the cooking liquid on the pulled pork before serving.
  9. To make lettuce wraps, simply prepare the lettuce cups with carrots on a serving platter. Fill with just-fried pork. Finish with a squirt of fresh lime.
4 replies
  1. hanksp@rogers.com
    hanksp@rogers.com says:

    Love this recipy! Made it many times easy to make and perfect for large group. I use pork loin as it is inexpensive in my area a ,is easier to cube (no bone) and to shred once pressure cooked. Great tasting

  2. Adamtrish
    Adamtrish says:

    Wow excellent recipe. Changed up the spices a bit but it turned out perfect. The timing for the pressure cooker was bang on.

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