Ingredients
- One 4-pound tied boneless, skinless pork shoulder
- Salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 1 1/2 cups unsweetened almond milk
- 1 1/2 cups unsalted chicken broth
- 2 teaspoons dried oregano
- 6 cloves garlic
- 3 small carrots, cut into 2-inch chunks
- 3 stalks celery, cut into 2-inch chunks
- 2 whole bay leaves
- 1 lemon, peeled with vegetable peeler in 2- to 3-inch strips
- 1 large onion, cut into 1-inch chunks
- 2 avocados, cut in 1/4-inch slices
- 2 heads Boston lettuce, washed, dried and leaves separated
- 2 heads Boston lettuce, washed, dried and leaves separated
- 2 limes, cut into eighths
- 1/2 bunch cilantro
- 1/4 red onion, thinly sliced into half moons
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