BBQ “Pulled Pork” Lettuce Wraps
Queen of Quinoa
Queen of Quinoa
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  • 4 cups shredded red cabbage 1 cup julienned zucchini (or spirlalized), about 1 medium zucchini 1 cup julienned carrot (or spiralized) ½ cup sliced scallions ⅓ cup tahini 2 tablespoons apple cider vinegar 1 tablespoon organic white vinegar 1 tablespoon lemon juice 1 tablespoon maple syrup 1 teaspoon wheat-free tamari sauce (or miso) ½ teaspoon garlic powder ½ teaspoon sriracha sauce (optional) Water to thin 1 head Boston Bib Lettuce (or romaine) Instructions Prepare the "pulled pork" according to the recipe. Add the cabbage, zucchini, carrots and scallions into a large bowl. In a separate bowl or blender, combine the remaining ingredients (minus the lettuce). Add water one tablespoon at a time to thin the dressing out; you want it to be smooth and pourable. Then pour dressing over vegetables and toss to combine. Assemble the lettuce wraps by placing 2 - 3 tablespoons of pulled pork mixture onto the base of each lettuce leaf, then top with a generous helping of slaw. Garnish with fresh herbs, cracked pepper and/or pepper flakes if desired. Notes If you're making this as a "batch" meal (i.e. using it for multiple lunches), I would suggest storing the pulled pork, slaw and lettuce all separately and assemble the day you're going to eat it. 3.5.3208
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