Paleo Carnitas Burrito
Indulge in a guilt-free twist on a Mexican classic with this Paleo Carnitas Burrito recipe! Tender, slow-cooked pork shoulder is infused with bold flavors from a medley of garlic, cumin, and citrus juices, creating melt-in-your-mouth carnitas that are both paleo and irresistibly delicious. Wrapped in crisp romaine lettuce leaves instead of traditional tortillas, these burritos are packed with fresh, nutrient-rich toppings like homemade tomato salsa, creamy avocado slices, and a zesty cilantro garnish. Perfect for meal prep or a healthy taco night alternative, this recipe is gluten-free, dairy-free, and bursting with authentic flavors. Serve with lime wedges for a refreshing finish and enjoy a paleo-friendly fiesta in every bite! Keywords: Paleo carnitas burrito, healthy Mexican recipe, lettuce wraps, slow-cooked pork, gluten-free burrito.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (pork butt)
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 1 cup Orange juice
- 2 tablespoons Lime juice
- 1 cup Water
- 6 large leaves Romaine lettuce leaves
- 1 medium Tomato
- 0.5 small Red onion
- 1 large Avocado
- 0.25 cup Fresh cilantro
- 1 optional Jalapeño pepper
- 4 for garnish Lime wedges
Instructions
1. Pat the pork shoulder dry with paper towels and cut into large chunks.
2. In a small bowl, mix the sea salt, black pepper, garlic powder, onion powder, ground cumin, and dried oregano.
3. Rub the spice mixture generously over the pork chunks.
4. Heat olive oil in a large skillet over medium-high heat. Add the pork pieces in batches and sear on all sides until browned. Transfer seared pork to a slow cooker.
5. Pour the orange juice, lime juice, and water over the pork in the slow cooker.
6. Cover and cook on low for 6-8 hours, or until the pork is very tender and shreds easily with a fork.
7. While the pork is cooking, prepare the salsa. Dice the tomato, finely chop the red onion, and the optional jalapeño if using. Mix them in a bowl with the chopped cilantro.
8. Slice the avocado and set aside.
9. Once the pork is done, remove it from the slow cooker and shred it with two forks.
10. To assemble, lay out a romaine lettuce leaf and fill it with shredded pork, fresh salsa, and slices of avocado.
11. Roll the lettuce around the filling to form a burrito.
12. Serve your Paleo Carnitas Burritos with lime wedges on the side.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 36.7 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4594 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
