Ingredients

• One 4-pound tied boneless, skinless pork shoulder
• Salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 1 1/2 cups unsweetened almond milk
• 1 1/2 cups unsalted chicken broth
• 2 teaspoons dried oregano
• 6 cloves garlic
• 3 small carrots, cut into 2-inch chunks
• 3 stalks celery, cut into 2-inch chunks
• 2 whole bay leaves
• 1 lemon, peeled with vegetable peeler in 2- to 3-inch strips
• 1 large onion, cut into 1-inch chunks
• 2 avocados, cut in 1/4-inch slices
• 2 heads Boston lettuce, washed, dried and leaves separated
• 2 limes, cut into eighths
• 1/2 bunch cilantro
• 1/4 red onion, thinly sliced into half moons

Instructions

1. Watch how to make this recipe.
2. Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned, about 3 minutes per side.
3. Transfer the pork to a slow cooker. Add the almond milk, broth, oregano, garlic, carrots, celery, bay leaves, lemon peel and onions. Set the slow cooker to low, then cover and cook until the meat can be easily pulled apart with a fork, 6 to 8 hours.
4. Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter, then ladle the cooking liquid over the meat and season with salt and pepper as needed.
5. Place the avocado slices, lettuce leaves, half of the lime wedges, the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps.