Ropa Vieja Lettuce Wraps
Shredded slow-cooked meat with peppers, onions, and tomato sauce wrapped in lettuce leaves. Tender, sweet-savory filling served cold or warm with customizable vessel and toppings.
Ingredients
Method
Pat pork shoulder dry and season generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides until deeply caramelized, about 2 minutes per side. Transfer to the slow cooker.
Add sliced onions, bell peppers, minced garlic, oregano, cumin, paprika, and bay leaves to the slow cooker around the meat.
Pour tomato sauce over everything and stir to combine. Cover and cook on low for 6 hours or high for 3 hours, until meat shreds easily with a fork.
Remove bay leaves. Using two forks, shred the meat directly in the slow cooker, stirring to combine with the sauce and vegetables. Taste and adjust salt and pepper.
Lay lettuce leaves on a serving platter and spoon the warm filling into each leaf.
Top with sliced red onion and cilantro. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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