Ingredients
For The pork:
- 2 pounds boneless pork shoulder partially frozen for easier slicing
- 1 small yellow onion thinly sliced
- 3 tablespoons fresh lime juice
- 1¼ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For The Chipotle Crema:
- ¾ cup plain Greek yogurt
- 1 small chipotle pepper in adobo sauce minced, adjust to taste
- 1 garlic clove minced
- 2 teaspoons fresh lime juice
- Salt to taste
For Serving:
- 8 small whole-wheat pita breads or your favorite healthy flatbread
- Thinly sliced red onion optional
- Chopped fresh cilantro optional
- Lime wedges
Instructions
- Using a sharp knife, slice the partially frozen pork shoulder as thinly as possible. If the slices are thick, pound them into less than ¼-inch thickness. Place the sliced pork and onion in a large bowl.
- Drizzle the pork with the lime juice, then sprinkle with the cumin, oregano, salt, and pepper. Toss well to coat evenly. Cover and refrigerate for at least 1 hour to marinate.
- In a small bowl or blender, combine the Greek yogurt, minced chipotle pepper, minced garlic, lime juice, and a pinch of salt. Blend or whisk until smooth. Refrigerate until ready to serve.
- Heat the olive oil in a large nonstick or cast iron skillet over medium-high heat. Working in batches, add the marinated pork (along with any onion) to the hot pan. Sear each side for about 3 minutes, or until the edges are nicely browned and the pork is cooked through. Transfer the cooked pork to a plate.
- Warm the pita breads in a dry skillet or in the microwave. Layer each pita with a portion of seared pork. Drizzle generously with chipotle crema and top with sliced red onion, chopped cilantro, and a squeeze of lime juice. Serve immediately and DEVOUR.
