Carnitas lettuce wrap:
Barely cover a few pounds of cubed pork shoulder (1.5 inches) with salted water in a wide vessel (the more meat touching the surface area of the pan bottom, the better); bring to a boil then reduce to a simmer until all the water evaporates. Do not disturb meat to keep it from falling apart. Continue to cook on medium-low or medium until crispy crust develops. You can use a flat spatula to give the meat a turn to crisp both sides.
Wash and dry wrap lettuce (romaine hearts here). Add some carnitas, onion, cilantro and lime juice for a classic combination. You can add avocado and chopped tomatoes to gild the lily.