Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, friends!
Are you in the mood for something delicious and fun to eat? I’ve got just the recipe for you!
Today, I’m sharing my pulled pork lettuce wraps.
They’re packed with flavor, super easy to make, and are a great low-carb option.
Perfect for lunch or a light dinner, these wraps will definitely impress!
Let’s dive in and get started!
Ingredient Substitutions
For the pork butt or shoulder, chicken thighs or jackfruit can be used as alternatives. Chicken thighs will provide a similar tender texture and rich flavor, while jackfruit offers a plant-based option that mimics pulled pork’s texture. Adjust cooking times accordingly, as chicken and jackfruit cook faster than pork.
The chicken broth can be replaced with vegetable broth or water mixed with a small amount of soy sauce for added umami. This substitution works well for vegetarian or vegan versions of the dish.
Butter lettuce can be substituted with romaine lettuce, iceberg lettuce, or even cabbage leaves. These alternatives provide similar crispness and work well as wraps. Cabbage leaves may need to be blanched briefly to increase pliability. Each option offers a slightly different nutritional profile, with cabbage being particularly rich in vitamins and fiber.
| Preparation Time | 10-15 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 70-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 200-220 g
- Fat: 200-220 g
- Carbohydrates: 150-200 g
Ingredients
- 4 pounds bone-in pork butt (or 3 pounds boneless pork shoulder)
- 2 tablespoons seasoning mix for pork (homemade or purchased)
- 2 tablespoons extra virgin olive oil
- 1/2 cup chicken broth
- 1 cup or more bbq sauce
- Butter lettuce leaves (from a fresh lettuce head)
- Serve with coleslaw and additional bbq sauce
Step 1: Prepare the Spice Rub
In a small bowl, combine the following spices to create the rub: 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 2 tablespoons fine sea salt, 1 tablespoon coarse ground black pepper, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon golden erythritol or monk fruit (optional).
This homemade rub is more than you will need for this recipe, and it can be stored for future use.
Step 2: Sear the Pork
Preheat your Instant Pot to the sauté (high) setting and heat 2 tablespoons of oil in the pot.
Cut the pork roast into 4 large pieces.
If the meat is bone-in, the chunks won’t be even, and one will have the bone attached.
Generously sprinkle the pork pieces with the rub mixture.
Sear each piece in the heated pot for 3-4 minutes on each side until browned.
It may be a snug fit, but all pieces should fit in the pot at this stage.
Step 3: Deglaze and Prepare for Pressure Cooking
After searing, press the cancel button on the Instant Pot to stop cooking.
Carefully remove the pork pieces and set them aside on a plate.
Add chicken broth to the pot and use a spoon or spatula to scrape up the brown bits stuck to the bottom—this enhances the flavor and prevents burning.
Return the pork pieces to the pot and pour over 1/2 cup or more of BBQ sauce.
Step 4: Pressure Cook the Pork
Secure the lid on the Instant Pot and set it to cook on manual high pressure (some models call this pressure cook) for 60 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
Step 5: Shred the Pork
Remove the cooked pork pieces from the pot and let them cool for 5-10 minutes, making them easier to handle.
Transfer the pork to a large bowl.
If desired, add a bit of the cooking liquid from the pot to keep the meat moist.
Shred the pork using two forks until it reaches your preferred consistency.
Step 6: Prepare the Keto Coleslaw
In a small bowl, combine the ingredients for the dressing: 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons monk fruit or erythritol, 1 teaspoon fine sea salt, and between 1/2 cup to 3/4 cup mayonnaise, depending on your taste preference.
Mix the dressing well and combine it with one bag of shredded coleslaw mix.
Step 7: Serve and Enjoy
Serve the flavorful pulled pork with a side of the easy keto coleslaw for a delightful meal.
The combination of savory, smoky pork and refreshing coleslaw will surely satisfy your taste buds.
