Pulled Pork Lettuce Wraps
This recipe makes a LOT of shredded pork as this is a recipe meant to use the leftovers from the pork. If you'd like to make a smaller recipe, use a 4-pound cut of pork and halve all of the other ingredients. OR, use the rest of the pork for other recipes (it freezes well too).
Servings: 10 to 12 cups shredded pork
Ingredients
SLOW COOKER PORK BUTT:
- 8 pound pork butt (aka shoulder)
- 1 large onion, grated
- One 12-ounce beer (lager works great)
- ½ cup brown sugar
- One 6-ounce can tomato paste
- ¼ cup soy sauce
- 1 stick cinnamon
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
FOR THE WRAPS:
- lettuce leaves (iceberg or butter lettuce works well)
- cheese, tomato, avocado, sour cream- as desired!
Instructions
- Cut the pork butt into four or five large pieces so it fits in your slow cooker. Cut off any large pieces of fat from it. You don't need that much fat since the pork is cooking in liquid.
- Mix together all of the other ingredients in the slow cooker so they are well combined. Add pork pieces to the liquid, cover and cook on low for 8 to 10 hours.
- Remove the pork pieces and let them cool for a few minutes. Pour liquid into a bowl.
- Shred pork pieces using two forks. Try to remove any huge pieces of fat from the pork. The pork should shred very easily. Return shredded pork to the dry slow cooker.
- Pour the cooking liquid back into the slow cooker in 1 cup increments until the pork is moist, but not soupy at all. 2 to 3 cups of liquid should be just about right.
- Keep the pulled pork warm while serving. Serve on lettuce wraps (or buns) with desired toppings.
Notes
- Store leftovers in the fridge for up to one week, or freeze leftovers in an airtight, freezer-safe container for up to a few months.
- If you are preparing this meal gluten-free, be sure to use varieties of beer, tomato paste and soy sauce that are known to be gluten-free.