Chipotle Pulled Pork Lettuce Wraps with Avocado Aioli (cooked in a Dutch oven!)

Shelby
Dec 9, 2016
2 min read

Let me tell you, these pulled pork lettuce wraps are just as tasty as the photos. If only I had the option of attaching an aroma GIF of the tenderloin in the oven!

While this recipe is not mine, it's quickly become a staple in my digital cookbook. This is a favorite for weeks when I'm absolutely crazy and don't have the time to cook something new each night. It also makes enough so that there will be plenty of pork left to repurpose it in other recipes. Plus, did I mention this all happens in a dutch oven? Yay for less work.

That being said, here's what you'll need for the pork:

- 3-4lbs of pork tenderloin

- 3 tsps chipotle pepper powder

- 2 tsps paprika

- 1 tsp oregano

- 1 tsp cumin

- 1 tsp salt

- 1/2 tsp black pepper

- 3 cloves garlic, peeled

- 1 small onion, cut into chunks

- 2 limes, juiced

- 1/2 orange, juiced

- 1 tbsp EVOO

- 1/4 cup chicken broth

Steps:

1. Food processor (or a magic bullet will do just fine). Pop the spices, garlic, onion, lime juice, orange juice and EVOO into your mixer of choice and pulse away. The mixture should be mixed until smooth.

2. Gallon zip-lock bag. Place the pork into a gallon zip-lock bag and cover with marinade. Refrigerate overnight.

3. Dutch oven or slow cooker. The next morning, place the pork and chicken broth in a dutch oven. I kept the temp at 285 degrees and the pork was done ~4 hours. The original recipe was in a slow cooker and recommends 8 hours on low. With the dutch oven, I would suggest keeping a steady eye on it after 3.5 hours. I kept mine in a little longer than last time and found it wasn't as moist.

4. Stick it with a fork. Seriously- grab two forks and shred away!