Pulled Pork Lettuce Wraps with Lime Basil Pesto and Pickled Shallots

1. For the pickled shallots: Peel and slice shallots into half moons, as thinly as you have patience for.

2. Place shallots in a pint size mason jar.

3. Mix vinegar and lime juice. Add salt and stir to dissolve.

4. Pour over shallots. Top up the jar with water. Place the lid on jar and shake well.

5. Leave on counter top for at least 8 hours, 24 is better. Refrigerate for long-term storage.

6. For the pulled pork wraps: Preheat oven to 250F.

7. Combine all oregano, garlic powder, salt, and onion powder in a small dish. Rub all over entire surface of pork shoulder.

8. Place on a roasting pan and roast, uncovered, for 8-10 hours.

9. Remove from oven and let rest 10 minutes. Slice or pull.

10. To pull, place pork shoulder in a large casserole dish. Use two sturdy forks to pull the meet apart into strands, by pulling each fork in opposite directions.

11. While pork is resting, tear individual lettuce leaves from the head, wash, and run through salad spinner or air dry on a towel.

12. For the lime basil pesto: Heat a well-seasoned cast iron skillet over medium heat. Add garlic still in the peel to the pan.

13. Stir or shake the pan frequently so the garlic rotates and cooks on all sides. Cook until garlic is starting to brown and is feeling fairly soft to touch, about 7-8 minutes.

14. Remove the garlic from the pan and add the pine nuts. Again, stir or shake the pan frequently so the pine nuts toast on all sides.

15. Cook until starting to brown and become fragrant, about 5-6 minutes.

16. Remove the pine nuts from the pan and let cool. Peel the now-cooled garlic. Place in a blender or food processor with the other ingredients. Pulse until it’s a paste.

17. To serve, wrap pork in lettuce, top with the fresh pesto, and add a few acidic bites of pickled shallot for the perfect well-rounded bite.