Crispy pork carnitas in lettuce leaves

Crispy, gently spiced pieces of confit pork served in crunchy lettuce leaves for a carb-free keto taco version. Quick to prepare in the oven or in the pan.

Ingredients

800g boneless pork shoulder

2 tablespoons of olive oil

1 tablespoon of smoked paprika

1 teaspoon of ground cumin

1/2 teaspoon chili powder (optional)

2 cloves of crushed garlic

1 chopped onion

The juice of 1 orange (optional for an authentic taste)

Salt and pepper

Crisp lettuce leaves (batavia or romaine)

Fresh cilantro and lime wedges to serve

Instructions

1. Preheat the oven to 150°C. Prepare the pork shoulder by drying it and removing excess visible fat (2–3 minutes).
2. Mix the paprika, cumin, chili pepper (if using), salt and pepper, then rub the meat generously with this spice mixture.
3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the meat on all sides until nicely browned (4–5 minutes per side).
4. Transfer the meat to a baking dish, add the sliced ​​onion, crushed garlic and orange juice (if using). Cover and cook in the oven for 1 hour to 1 hour 15 minutes until the meat is very tender and flakes easily with a fork.
5. Take out the meat, shred with two forks and put back in the casserole or plate. Increase the oven temperature to 220°C and bake for 8–10 minutes to caramelize and give crispy edges to the shredded meat.
6. Adjust the seasoning if necessary. Arrange the carnitas in lettuce leaves, garnish with cilantro and a lime wedge. Serve immediately.

Variants

• Beer carnitas (non-keto): replace the orange juice with a light beer for a malty note.
• Spicy version: increase the quantity of pepper for a hotter dish.
• Slow-cooker: cook at low temperature 6–8 hours for simplicity.

Tips

• For extra crispiness, place the shredded meat under the grill for a few minutes.
• Prepare the meat the day before: the flavors develop and the finish is simpler.

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