PULLED PORK LETTUCE WRAPS FROM PRESSURE COOKER TO VITACLAY CROCKPOT COOKER!
Recipe courtesy of hippressurecooking.com Converted to VitaClay Link: https://www.hippressurecooking.com/carnitas-pulled-pork-mexican-pressure-cooker-recipes/ Due to customers’ requests, we converted popular pressure cooking recipes into VitaClay. Why? Unmatched results!
4 pounds (or about 2 kilos) 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
bone broth/water almost to cover
1 tablespoon unsweetened cocoa powder
1 tablespoon salt
1 teaspoon red pepper flakes
2 teaspoons oregano
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon cumin
⅛ teaspoon coriander
⅛ teaspoon cayenne pepper
1 large onion, finely chopped
Making the spice mix: Combine all of the spice mix 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.
Cooking the meat: In a skillet, brown the roast on all sides. In your Clay pot cooker, add bone broth/water to almost cover (2-3 cups). Close, Seal and cook on Stew for 2 hours or soup for 3 hours.
Pull out the meat and place on a platter, and then begin pulling the flesh into strips using two forks.
In a preheated 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.
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.