Dinner
Pulled Pork Lettuce Wraps w Pineapple Slaw
Tender, slow cooked pulled pork tucked into crisp romaine lettuce boats and topped with a sweet and tangy pineapple slaw. It’s a fresh, flavor packed meal that is naturally gluten free and perfect for warm weather dinners.
Pulled Pork Lettuce Wraps with Pineapple Slaw
Tender, slow cooked pulled pork tucked into crisp romaine lettuce boats and topped with a sweet and tangy pineapple slaw. It’s a fresh, flavor packed meal that is naturally gluten free and perfect for warm weather dinners.
Ingredients
For the Pulled Pork
- 2–3 lb pork shoulder
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp cumin
- ½ tsp black pepper
- ½ cup bone broth or water
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 tbsp coconut aminos
- 2 cloves garlic, minced
For the Pineapple SLaw
- 2 cups shredded cabbage (or slaw mix)
- 1 cup fresh pineapple, finely chopped
- 1 bunch green onions, thinly sliced
- 1 tbsp apple cider vinegar
- 1 tbsp avocado oil or olive oil
- 1 tsp honey
- Pinch of salt
Instructions
- Rub pork with oil, paprika, salt, cumin, and pepper.
- Place in a slow cooker or Dutch oven. Add broth, vinegar, tomato paste, coconut aminos, and garlic.
- Cook on low for 8 hours or until pork is fall-apart tender. Shred with two forks and toss with juices.
- Mix all pineapple slaw ingredients and chill until ready to serve.
- Spoon pulled pork into butter lettuce or romaine leaves, top with pineapple slaw.