For the Chipotle Pulled Pork
1 Small Onion, peeled and cut into chunks
3 Cloves Garlic, peeled
1 Tablespoon Extra Light Olive Oil
½ Orange, juiced
2 Limes, juiced
3 Teaspoons Chipotle Pepper Powder
2 Teaspoons Paprika
1 Teaspoon Cumin
1 Teaspoon Oregano
1 Teaspoon Salt
½ Teaspoon Black Pepper
1 (3-4 lb.) Pork Loin*
¼ Cup Chicken Broth
For the Avocado Aioli
½ an Avocado
2 Tablespoons Mayonnaise
1 Lime, juiced
1 Clove Garlic, finely minced
Salt & Pepper, to taste
For the Lettuce Wraps
1 Head Iceburg or Butter Lettuce, broken apart into lettuce cups
1 Avocado, sliced
Lime Wedges and Cilantro, for garnishing
Combine the onion, garlic, olive oil, orange juice, lime juice, and spices in a mini food processor. Pulse until mostly smooth.
Place the pork loin into a gallon zip-top bag and cover with marinade. Make sure the pork is coated well. Refrigerate the pork overnight.
In the morning, place the pork along with marinade into the slow cooker and pour in the chicken broth.
Cook the pork for 8 hours on low, or until you can easily shred it with a fork.
Mash the avocado and then whisk in the mayo, lime juice, garlic, salt, and pepper. If the aioli needs to be thinner, add a little bit of water until you can drizzle it easily.
Pile the pork into the lettuce cups, top with sliced avocado, drizzle with the aioli and top with cilantro and lime.