Ropa Vieja Lettuce Wrap
Shredded slow-cooked pork shoulder in a tomato-based sauce with peppers and onions, served in crisp lettuce leaves. Tender, saucy filling wrapped in cool, crunchy greens for a low-carb handheld meal.
Ingredients
Method
Cut pork shoulder into 2-inch chunks and trim excess fat. Slice onion and bell peppers. Mince garlic.
Heat olive oil in a large skillet over medium-high heat. Brown pork in batches, 3–4 minutes per side; transfer to slow cooker.
Add onion, bell peppers, garlic, canned tomatoes, paprika, cumin, bay leaves, salt, and black pepper to the slow cooker. Stir well.
Cover and cook on low for 8 hours or high for 4 hours until pork shreds easily with a fork.
Shred pork directly in the pot using two forks, breaking it into fine strands. Stir in red wine vinegar. Taste and adjust seasoning.
Arrange butter lettuce leaves on a serving platter. Spoon warm pork and sauce into the center of each leaf.
Garnish with sliced green onion. Serve warm, folding the leaf edges around the filling to eat as a handheld wrap.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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