Prep for this popular Mexican-style dish could not be quicker or simpler—less than 15 minutes and you are on your way to the rest of your day, knowing that a healthful and wholesome dinner will be waiting for you when you get home.
Serves 4
Prep: 20 minutes
Slow Cook: 7 hours (low) or 3½ hours (high)
Broil: 3 minutes
Total: 7 hours 20 minutes
1½ teaspoons ground cumin
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon ancho chile powder
2 pounds boneless pork shoulder, trimmed and cut into 2-inch pieces
1 cup Whole30-compliant beef or chicken broth
1 onion, cut into large wedges
4 cloves garlic, minced
1 avocado, halved, pitted, peeled, and sliced
¼ cup chopped fresh cilantro
12 large Bibb lettuce leaves
1 lime, cut into wedges (optional)
In a small bowl, combine the cumin, salt, pepper, chili powder, oregano, and ancho chile powder. Place the pork in a 4-quart slow cooker; sprinkle with the spice mixture and toss to coat. Add the broth, onion, and garlic. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours.
Using a slotted spoon, transfer the pork and onion to a cutting board. Use two forks to shred the pork. Preheat the broiler. Place the pork on a large rimmed baking pan. Broil until the pork is crisp, 3 to 4 minutes. Drizzle the pork with some of the cooking liquid to moisten.
Divide the pork, onions, avocado, and cilantro among the lettuce leaves. Serve with lime wedges, if desired.