Ingredients

Amounts are for 4 household servings.

• Quick-pickled red onion:
• 1 medium red onion (about 150 g), thinly sliced
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1/2 tsp table salt (for the onion)
• Carnitas:
• 3 lb (about 1,360 g) boneless pork butt (shoulder), trimmed of the thickest fat and cut into 2-inch chunks
• 1 tsp table salt (for the pork; adjust to taste)
• 1 1/2 tsp ground cumin
• 1 1/2 tsp dried oregano (Mexican if you have it)
• 1/2 tsp black pepper
• 6 cloves garlic (about 18 g), smashed
• 1 medium orange (about 1/2 cup juice and 1 teaspoon zest)
• 2 limes (about 1/4 cup juice)
• 1 cup chicken stock
• 1 bay leaf
• For the wraps:
• 2 heads butter lettuce (about 300 g total), leaves separated
• 2 ripe avocados (about 300 g total flesh), sliced
• 1/4 cup chopped fresh cilantro
• 1 lime (about 70 g), cut into wedges

Grab first: pre-cut pork butt chunks, bagged butter lettuce

Directions

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1. Pickle the onion: Put the onion in the jar. Stir the vinegar, water and the onion salt until the salt dissolves and pour it over. Let stand at least 30 minutes, or refrigerate up to a week.
2. Season the pork: Toss the pork with the pork salt, cumin, oregano and pepper.
3. Braise (oven): Heat the oven to 325°F. Put the pork in the Dutch oven with the garlic, orange zest, orange juice, lime juice, chicken stock and bay leaf. Bring to a simmer on the stove, cover and braise in the oven until the pork shreds easily, about 2 1/2 to 3 hours. Braise (Instant Pot): Put the same items in the pot. Cook on high pressure 60 minutes, then natural release 15 minutes.
4. Shred: Lift out the pork and shred it with two forks. Discard the bay leaf. Skim the fat from the braising liquid and save both the fat and the liquid.
5. Crisp: Heat the oven to 450°F (or set the broiler to high). Spread the pork on the sheet pan. Drizzle with a few spoonfuls of the skimmed fat and a ladle of the braising liquid. Roast until the edges are crisp and browned, 12 to 15 minutes, turning once. Spoon more of the braising liquid over the top so it stays juicy.
6. Serve: Fill the lettuce cups with the carnitas. Top with drained pickled onion, avocado and cilantro. Serve with the lime wedges.