Crockpot Carnitas Lettuce Wraps

adapted from Mark's Daily Apple


  • 3 to 4 pounds boneless pork shoulder cut into 5 pieces
  • 1 1/2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • dash of cinnamon
  • 1 bay leaf
  • 3 garlic cloves minced
  • 1 onion thinly sliced


  1. In a small bowl, combine the salt, cumin, chili powder, and cinnamon. Rub this mixture on the pork shoulder pieces and place in your slow cooker. Add bay leaf, garlic, and sliced onion.
  2. Cook on low about 8 hours (or high for 4) or until it's very easy to shred. Remove and shred. Toss with the cooking liquid.
  3. Preheat oven to 400F. Line a large baking sheet with parchment. Remove the meat to the baking sheet and cook for about 10 minutes until the carnitas are crispy.
  4. Serve in lettuce leaves with salsa, avocado, cilantro, chopped onions, and any other desired toppings.