Pork Carnitas Lettuce Wraps with Avocado Crema

Ingredients

• 1 1/2 lb (680 g) pork tenderloin, cut into 3/4-inch (2 cm) cubes
• 1 large ripe avocado (about 5 oz / 150 g flesh)
• 1/2 cup (120 g) plain nonfat Greek yogurt
• 2 limes, juiced (about 3 tbsp / 45 ml)
• 1/2 medium onion (2.5 oz / 75 g), half finely diced for topping, half sliced
• 1/4 cup (60 ml) chicken broth or water
• 1 head butter or romaine lettuce (about 7 oz / 200 g), leaves separated
• 1/4 cup (10 g) cilantro, chopped (optional)
• 1 jalapeño, thinly sliced (optional)
• 1 1/2 tbsp (22 ml) avocado oil, divided
• 4 cloves garlic, minced
• 1 1/2 tsp cumin, 1 tsp oregano, 1 tsp chili powder, 1 tsp salt, 1/2 tsp pepper, pinch of cinnamon

How to make it

1. Prep everythingTrim the thin silver skin off the pork, cut it into 3/4-inch (2 cm) cubes, and toss with the cumin, oregano, chili powder, salt, pepper and cinnamon. Mince the garlic, juice the limes, finely dice half the onion and slice the other half. Separate and dry the lettuce leaves.
2. Make the avocado cremaMash or blend the avocado with the Greek yogurt, 2 tbsp of the lime juice, a pinch of salt and a splash of water until smooth and spoonable. Cover and chill.
3. Brown the porkHeat 1 tbsp avocado oil in a large 12-inch (30 cm) skillet over medium-high heat until it shimmers. Add the pork and sliced onion in one layer and cook 5 to 6 minutes, turning a few times, until browned on most sides.
4. Braise itAdd the garlic, broth and remaining lime juice, cover, and simmer on medium-low for 6 to 8 minutes. Braising like this (cooking covered in a little liquid) keeps the lean tenderloin juicy. The pork is done at 145°F (63°C).
5. Crisp the edgesUncover, turn the heat to high and add the remaining 1/2 tbsp oil. Press the pork into the pan and cook 3 to 4 minutes without stirring much, until the liquid is gone and the edges are crispy and caramelized, just like real carnitas.
6. Build and serveSpoon the pork into lettuce cups and top with avocado crema, diced onion, cilantro and jalapeño. Eat right away; leftover pork keeps 3 days in the fridge (re-crisp it in a hot skillet), and the crema keeps 1 day with plastic pressed onto its surface.