Directions

1. To make pork, combine all ingredients in a re-sealable 1-gallon plastic bag and marinate for 30 minutes.
2. While pork is marinating, whisk together all ingredients for vinaigrette in a small bowl. In a medium bowl, combine all ingredients for the salsa. Very gently fold in the vinaigrette. Chill.
3. Trim off the soft dark green end of the romaine lettuce head. Cut off the root end and separate the leaves to create 4-inch long lettuce “shells.” Rinse, dry and chill the leaves.
4. Preheat grill to medium. Discard marinade and grill pork for 3 minutes on each side. Remove from the heat, let rest 3 minutes and roughly chop into 1/2-inch pieces.
5. To serve, fill the lettuce shells with pork, top with the salsa and devour!