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Pulled Pork Lettuce Cups & Spanish "Rice"

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Ingredients
  

  • 2 tbsp Olive Oil
  • 4 tbsp Minced Garlic split
  • 7 oz Chipotle Peppers in Adobo Sauce
  • 1 Quart Pulled Pork previously prepared
  • 1 can Diced tomatoes with Jalapenos
  • 1 can Tomato paste small
  • 1 head Cauliflower riced
  • 2 tbsp Paprika
  • 2 tbsp Ground Cumin
  • 1.5 Limes
  • 1/4 cup Dark Chocolate shaved
  • 1 head Butter lettuce
  • 2 Avocados
  • 1 bunch Cilantro

Instructions
 

For the Pulled Pork Lettuce Cups

  • In a medium saucepan, add 1 tbsp olive oil and 1.5 tbsp minced garlic, heat over medium until fragrant.
  • Add 3/4 of your can of Chipotle Peppers in Adobo sauce, chop the peppers if you would like. Stir together until heated.
  • Add in your pulled pork - shredding by hand to make sure it's not stuck together in large chunks.
  • Add in juice of 1/2 a lime, approx 3/4 can of tomato paste, 1 tablespoon of paprika and ground cumin. Mix well.
  • Add in about 1/4 cup of shaved dark chocolate and 2 tablespoons of local honey. You may want to adjust these amounts based on your heat tolerance.
  • Whip up some quick guacamole: mash together 2 medium avocados, add the juice from 1/2 a lime, a dash of garlic and a little chopped up cilantro. *If you want it thinner you could add a tbsp of water or some Whole30 mayo.
  • Assemble your lettuce cups: scoop about 1/4 cup to 1/2 cup of pork (whatever fits in your lettuce), top with a scoop of guacamole and some torn, fresh cilantro.

For the Spanish "Rice"

  • In a medium saucepan, add 1 tbsp olive oil and 1.5 tbsp minced garlic, heat over medium until fragrant.
  • Add in a can of diced tomatoes with jalapenos and the remainder of your can of Adobo peppers. Stir together for about 2-3 minutes.
  • Add your riced cauliflower and mix together well.
  • Add in the remainder of your small can of tomato paste, 1 tablespoon of paprika and ground cumin and the other 1/2 of that lime juice.
  • Heat through and top with a little guacamole and/or torn cilantro if you like.