Instructions

• Preheat oven to low broil or 425 F.
• Line a baking sheet (or 2) with foil and add shredded meat, spreading out evenly so that carnitas will crisp up at the same time.
• Place in the oven to cook while you make your avocado mash.
• In a bowl, combine shallot, avocados, half the salt, 2 Tbsp lime juice (half a lime, squeezed) and set aside.
• Shred romaine and place on a platter.
• Remove pork from oven once crispy.  This usually takes about 15 minutes, but check every 5 minutes so as to prevent burning.
• Once pork is removed, sprinkle with salt and allow to cool slightly.
• Add pork on top of romaine and then top pork with avocado mash.
• Garnish with extra lime and cilantro.