Perfect Pork Lettuce Wrap “Tacos”

Allison Muenkel of World's Best Boot Camp and Keystone CrossFit shows us how to start the new year right by eating delicious quick healthy meals!  She prepares Pork Lettuce Wrap Tacos that not only filling but taste great!

Alli’s Pork Lettuce Wrap Tacos with Guacamole and Pico De Gallo Salsa:
You will need the following: 
One large head of Boston/Bibb lettuce. - clean the leaves and dry on a paper towel if needed. Separate the leaves to be used later. 
Shredded cheese (optional) 
Frank’s Red Hot (optional)
  • 4pounds bone-in pork shoulder roast, cut into 3 inch pieces
  • Kosher salt

Heat the oven to 375 degrees. Cut the pork shoulder into large chunks (about 2-3 inch pieces) and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle with kosher salt (about 1 teaspoon) on all sides. Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.

Raise the oven temperature to 450 degrees. Uncover the meat and cook until the liquid has completely reduced and only the rendered fat remains, about 30 minutes. Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly golden brown, about 20 minutes longer. Break the meat into large pieces and serve in a warm dish. 


  • 2 Hass avocados 
  • Juice from one lime
  • 1/2 cup red onion, minced
  • One jalapeño pepper, minced
  • One clove of garlic, grated (optional)
  • Small bunch of cilantro, chopped (optional) 
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • Salt and freshly ground pepper to taste
Cut each avocado in half, remove the pit, and place the avocado in a bowl (I use my soufflé dish because the bottom of the dish is flat and works best for mashing). Smash the avocado with a potato masher (or you can simply use a fork) till creamy. Next stir in all your other ingredients, season to taste and enjoy. 
Pico DeGallo Salsa:
  • 5 Roma/plum tomatoes, diced 
  • 1/2 cup red onion, minced
  • One jalapeño pepper, minced
  • Small bunch of cilantro, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • Salt and freshly ground pepper
For best results, chop the tomatoes first then place in a strainer over a bowl and season with sea salt (I use the brand Real Salt), and stir with your hands. This will allow the excess juices from tomatoes to strain before you mix in your ingredients. Next, place the tomatoes and all other ingredients in a bowl, stir and enjoy. 
To assemble the tacos, take a lettuce leaf (or two if needed) and top with some of the pork, a little salsa, a dollop of guacamole, top with a little cheese and a few drops of hot sauce. Fold in half and enjoy!!!

Bonus Recipe:

Tarragon Chicken Salad Lettuce Wrap BLT’s:
  • Meat from one store-bought pre-roasted Chicken - skin removed, and shredded/chopped. 
  • 2 Tbls of fresh tarragon, chopped
  • 1 container of plain Greek yogurt (I used Siggi’s)
  • 2-4 Tbls of mayonnaise (I used avocado oil mayo).
  • Salt and freshly ground pepper 
For the wraps:
  • Cooked bacon
  • Tomato slices 
  • Lettuce leaves 
Mix all the first ingredients together and season to taste. Place chicken salad on a lettuce leaf, top with a tomato slice or two, and a piece of bacon, fold and enjoy!!