Pulled Pork Lettuce Wraps

Instructions

1. Step 1

   Preheat the oven to 160°C.

   Cookware: Dutch oven

2. Step 2

   Trim the pork as needed. Coat it with the smoked paprika, cumin, salt, and black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 3.0 gr Ground Cumin, 1200.0 gr Pork Shoulder, 8.0 gr Salt, 8.0 gr Smoked Paprika

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the neutral oil in the Dutch oven over medium heat. Sear the pork with tongs, turning until well browned on all sides.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: Dutch oven, tongs

4. Step 4

   Transfer the pork to the cutting board. Slice the onion, add it to the Dutch oven, and cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Onion

   Cookware: Chef Knife, cutting board, Dutch oven, tongs

5. Step 5

   Mince the garlic, stir it into the onion, and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Chef Knife, cutting board, Dutch oven

6. Step 6

   Add the chicken broth, 2 tbsp (30 ml) apple cider vinegar, and ½ cup (120 ml) barbecue sauce. Stir, return the pork to the Dutch oven, and bring the liquid to a gentle simmer.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 ml Apple Cider Vinegar, 120.0 ml Barbecue Sauce, 240.0 ml Chicken Broth

   Cookware: Dutch oven, tongs

7. Step 7

   Cover the Dutch oven and braise in the oven until the pork is fork-tender and reaches 90–95°C internally, checking after 3 hours 30 minutes.

   Timer: 210 min (fixed)

   Cookware: Dutch oven, fork, instant-read thermometer

8. Step 8

   Finely shred the cabbage and grate the carrot into the large mixing bowl. Add the mayonnaise, 1 tbsp (15 ml) apple cider vinegar, and ⅜ tsp (2 gr) salt; toss well and refrigerate until serving.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 60.0 gr Carrot, 180.0 gr Green Cabbage, 60.0 gr Mayonnaise, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

9. Step 9

   Transfer the cooked pork to a separate clean and sanitized cutting board and let it rest.

   Timer: 15 min (fixed)

   Cookware: cutting board, Dutch oven, tongs

10. Step 10

    Skim excess fat from the braising liquid. Shred the pork with two forks, return it to the Dutch oven, and stir in the remaining ½ cup (120 ml) barbecue sauce with enough braising liquid to keep it moist. Warm over medium heat.

    Timer: 5 min (fixed)

    Ingredients used: 120.0 ml Barbecue Sauce

    Cookware: cutting board, Dutch oven, fork

11. Step 11

    Arrange the lettuce leaves as cups. Fill each with warm pulled pork and top with chilled slaw; serve immediately.

    Ingredients used: 16.0 piece Butter Lettuce