2tspchopped Chipotle peppers in Adobo Sauce(or 1 tsp chipotle powder)
1headgem or cos lettuce
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Remove any of the excess fat from the pork shoulder and cut the meat into cubes approximately 1-1 ½ inches in size. Place the pork in a large oven proof pot. Add in the juices and spices and stir. Place in the oven to cook for 2 hours. After an hour and a half, check the pot to make sure there is enough liquid and if it has all evaporated add a splash of orange juice.
After 2 hours remove the pot from the oven and using a slotted spoon, take the pork out of the pot and place on a cutting board.
Increase the oven to broil. Using two forks, shred the pork into thin pieces. Place the shredded pork back into the pot with the liquid and return the pot to the oven to broil for 5 minutes until the shredded pork becomes crispy on top.
Combine chopped tomatoes, diced shallots, jalapeno, cilantro and the juice from one lime and stir. Sprinkle with salt and serve
Chipotle & Lime Sauce
In a bowl stir together all of the chipotle lime ingredients. Taste and adjust the seasoning as desired.
Serve the shredded pork in the lettuce leaves with the salsa, chipotle and lime sauce and avocado