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Barbecue Pulled Pork Lettuce Wraps with Healthy Coleslaw

Sweet barbecue pulled pork made in the instant pot or slow cooker piled high on top of cool crunchy layer of coleslaw in a lettuce wrap.

Course Dinner, Lunch, potluck
Cuisine American
Keyword barbecue, coleslaw, healthy, instant pot, pulled pork, slow cooker
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 9 servings
Calories 387 kcal
Author Kelli Shallal MPH RD

Ingredients

Healthy Coleslaw

Lettuce Wraps

  • 1 head butter lettuce
  • 1 green onion, chopped optional for garnish

Instructions

Instant Pot Instructions:

  1. 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!

  2. 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.

  3. 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.  

  4. 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

  1. 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!

  2. 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.

  3. 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.

Healthy Coleslaw

  1. Combine mayo, yogurt, honey, celery seed, and mustard powder in a bowl. Reserve 1/4 and toss the rest with the tricolor cabbage mix.

Lettuce Wraps

  1. 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.

Recipe Notes

*use your favorite low sugar barbecue sauce (I like Primal Kitchen) or any barbecue sauce you like

*tricolor cabbage mix is a blend of shredded cabbage, red cabbage, and carrots.  If you can't find the blend just do 2 cups of each.

*yogurt - I used plain Kite Hill to keep this recipe dairy free but you can use plain regular yogurt or a non-dairy alternative.  

*I get all my meat from Butcher Box - the pork is heritage breed pork, raised humanely which is good for us and good for the planet!  Click here to get a Hungry Hobby exclusive offer on your first box.  

Nutrition Facts
Barbecue Pulled Pork Lettuce Wraps with Healthy Coleslaw
Amount Per Serving
Calories 387 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Cholesterol 92mg31%
Sodium 718mg31%
Potassium 775mg22%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 12g13%
Protein 29g58%
Vitamin A 1935IU39%
Vitamin C 47.9mg58%
Calcium 100mg10%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.