Sweet barbecue pulled pork made in the instant pot or slow cooker piled high on top of a cool, crunchy layer of coleslaw in a lettuce wrap. (paleo-friendly)
Um, you guys, this recipe is so freaking good I don’t even know where to start talking about it — the pork? the coleslaw? the wraps? I freaking love pulled pork, but I was way burnt out on my go-to pulled pork recipe and needed a different flavor. That’s when I got the craving for barbecue.
Listen up, I know this ingredient list is massive, but it’s mostly spices. I promise you these lettuce wraps are super easy to whip up and everyone will love them!
Usually when we make barbecue, Mr. Hungry loads up on all the trimmings like coleslaw, cornbread, etc. in the pre-prepared section of the grocery store. I usually can’t eat any of them because they contain dairy, eggs, and soy which don’t jive with Little Man. So, I end up eating random veggies on the side that doesn’t feel like they go with barbecue. It feels wrong like they aren’t supposed to be there.
I figure it’s healthier though because the side trimmings are approximately a billion calories per 1/2 cup. I don’t believe calories are the end all be all, but in this recipe, I saved over 800 calories by swapping 1/2 cup of dairy-free yogurt for mayo and Mr. Hungry couldn’t even tell!
In my experience, swapping out just half the mayo instead of all of it helps retain that creamy mayo taste and keeps the yogurt from overpowering the dish. Keeps it classic tasting. Btw I used Chosen Foods Vegan Mayo, so these would be egg-free. If I didn’t have to be egg-free, I think avocado mayo is a great choice.
Another classic ingredient in coleslaw? Celery Seed.
I found it in the bulk section at Sprouts. You can omit it or sub mustard powder, but if you can find it, I encourage using it. It’s another “classic taste” ingredient that takes this recipe to the next level.
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Barbecue Pulled Pork Lettuce Wraps with Healthy Coleslaw
- 4.5 lbs pork butt* boneless
- 1 tbsp paprika
- 12 garlic cloves
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp oregano
- 1 tbsp parsley
- 2 tbsp avocado oil
- 2 cups low sugar barbecue sauce*
- 8 cups tricolor cabbage mix*
- 1/2 cup mayo
- 1/2 cup yogurt*
- 2 tbsp honey
- 1 tsp celery seeds
- 1/2 tsp mustard powder
- 1 head butter lettuce
- 1 green onion, chopped optional for garnish
Instant Pot Instructions:
- Combine seasonings to create a dry rub and rub it all over the pork. Add avocado oil to the instant pot, turn on saute function and brown all sides of the pork butt. 1-2 minutes on each side should be plenty!
- Shut off the instant pot and take the pork butt out. Place 12 small slits all over the pork shoulder, then stuff garlic chunks down in each slit. Add 1/2 cup of water to the instant pot then place the pork inside.
- Close IP lid, switching the valve to sealing. Cook on high pressure for 60 minutes. After it's done cooking, use the quick release option. (Mine took 60 minutes but depending on where you live it may take a bit longer. You can check doneness by trying to shred it. It should be EXTREMELY easy to shred. If it's not ready just repeat the cooking process for another 30 minutes.) For quick release: switch the valve to venting (be careful of the steam!) Open the IP once all the steam has been released and the pressure valve has dropped.
- Shred the pork. You can do this in the IP and then drain, or you can just pull the pork butt out of the IP and do it on your cooking board. Return the shredded pork to the instant pot and toss with barbecue sauce.
Slow Cooker Instructions
- Combine seasonings to create a dry rub and rub it all over the pork. Add avocado oil to the to a large skillet, turn on saute function and brown all sides of the pork butt. 1-2 minutes on each side should be plenty!
- Place 12 small slits all over the pork shoulder, then stuff garlic chunks down in each slit. Add 1 cup of water to the slow cooker then place the pork inside. Cook for 6 hours on high or 8 hours on low.
- Shred the pork. You can do this in the slow cooker and then drain, or you can just pull the pork butt out of the slow cooker and do it on your cooking board. Return the shredded pork to the instant pot and toss with barbecue sauce.
- Combine mayo, yogurt, honey, celery seed, and mustard powder in a bowl. Reserve 1/4 and toss the rest with the tricolor cabbage mix.
- Wash and dry butter lettuce leaves. Double up leaves to make one wrap. Fill each leaf set (2 butter lettuce leaves one on top of the other) with healthy coleslaw and top with barbecue pulled pork. Amount in each taco will vary depending on the size of the butter lettuce leaves. Drizzle with reserved coleslaw dressing and garnish with green onions.
This looks SO good Kelli! Looking forward to it on the meal plan soon!
Kelli Shallal MPH RD says
It’s on the meal plan this week!