Ingredients

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

Instructions

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

7. 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.
8. Transfer to a small bowl. Stir in cilantro until fully incorporated.

Assemble Lettuce Wraps

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