For Chipotle Pulled Pork

  • 1 Pork shoulder (3-4 lbs.)
  • 1 Tbsp. olive oil
  • 1 chipotle chile, in adobo sauce, seeds removed, minced
  • 1 Tbsp. adobo sauce, from the can of chipotle chiles
  • Juice and zest of 2 limes (4 Tbsp.)
  • Juice and zest of 1 orange (4 Tbsp.)
  • 1 Tbsp. brown sugar
  • 2 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 small onion, diced

For Avocado Crema

  • 1 avocado, peeled and pit removed
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • Juice of 1 medium lime (2 Tbsp.)
  • 1/2 tsp. salt
  • 1/3 cup finely chopped cilantro

For lettuce wraps

  • 1 head butter lettuce, leaves separated
  • 1 sliced avocado
  • sliced radishes for garnish
  • cilantro for garnish


Make Pulled Pork

  1. In a medium-sized bowl, whisk olive oil, chipotle chile, adobo sauce, juices, zest, brown sugar, and spices.
  2. Place the pork shoulder into a gallon sealable plastic bag and cover with chipotle marinade.
  3. Refrigerate eight hours or overnight.
  4. Place pork, marinade, diced onion and 1/4 cup water in slow cooker.
  5. Cook pork for 8 hours on low, or until tender and falls apart easily, about 180 degrees.
  6. Transfer pork to a large bowl, shredding with two forks. Toss with remaining marinade from slow cooker.


Make Crema

  1. Combine avocado, sour cream, heavy cream, lime juice and salt in the bowl of a small food processor fitted with a blade attachment. Process until smooth, occasionally scraping down the side of the bowl.
  2. Transfer to a small bowl. Stir in cilantro until fully incorporated.

Assemble Lettuce Wraps

  1. Fill separated lettuce leaves with pork, top with sliced radishes, crema, and cilantro.