BBQ Pulled Pork Lettuce Wraps

Instructions

1. Step 1

   Preheat the oven to 160°C. Pat the pork dry, then season it evenly with 1 ¼ tsp (8 gr) salt, the black pepper, and smoked paprika.

   Ingredients used: 2.0 gr Black Pepper, 8.0 gr Fine Salt, 1200.0 gr Pork Shoulder, 5.0 gr Smoked Paprika

   Cookware: cutting board

2. Step 2

   Heat the vegetable oil in the Dutch oven over medium heat. Brown the seasoned pork thoroughly on all sides, then transfer it to the cutting board.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: cutting board, Dutch oven, tongs

3. Step 3

   Add the onion to the Dutch oven and cook over medium heat until softened. Add the garlic and cook until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 1.0 piece Yellow Onion

   Cookware: Dutch oven

4. Step 4

   Stir barbecue sauce, the chicken stock, 2 tbsp (30 ml) apple cider vinegar, and the brown sugar into the Dutch oven. Return the pork to the pot and cover it with the lid.

   Ingredients used: 30.0 ml Apple Cider Vinegar, 180.0 ml Barbecue Sauce, 25.0 gr Brown Sugar, 180.0 ml Chicken Stock

   Cookware: Dutch oven, tongs

5. Step 5

   Braise the covered pork in the oven until it is fork-tender and reaches 90–95°C internally.

   Timer: 180 min (fixed)

   Cookware: Dutch oven, oven

6. Step 6

   Combine the cabbage, carrots, mayonnaise, the remaining 2 tbsp (30 ml) apple cider vinegar, and the remaining ⅝ tsp (4 gr) salt in the mixing bowl. Toss well, cover, and refrigerate until serving.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Apple Cider Vinegar, 2.0 piece Carrot, 4.0 gr Fine Salt, 60.0 gr Mayonnaise, 250.0 gr Red Cabbage

   Cookware: mixing bowl

7. Step 7

   Transfer the cooked pork to the cutting board and shred it with two forks. Stir the remaining ¾ cup (180 ml) barbecue sauce into the pork, adding a little braising liquid as needed to keep it moist.

   Timer: 10 min (fixed)

   Ingredients used: 180.0 ml Barbecue Sauce

   Cookware: cutting board, forks, tongs

8. Step 8

   Divide the pulled pork and slaw among the butter lettuce leaves, then serve immediately.

   Ingredients used: 18.0 piece Butter Lettuce