Leftovers from a BBQ pork shoulder get transformed in this recipe for easy lettuce wraps featuring Asian-inspired flavors. Butter lettuce and cilantro bring lush, fresh flavor, and peanuts deliver a satisfying crunch.
2 lbs. from this Low Carb Pulled Pork recipe
Head Country Sugar Free Bar-B-Q Sauce
1 head butter lettuce, separated into individual leaves
Asian slaw (recipe below)
Cilantro, minced, for garnish
Chopped roasted peanuts
Asian drizzle/dipping sauce (recipe below)
For the Asian Slaw:
1 bag cole slaw mix
1/4 c. rice wine vinegar
1/4 c. sesame oil
3 Tbsp. soy sauce
1/4 c. chopped cilantro
For the drizzle/dipping sauce:
1/4 c. Head Country Sugar Free BBQ sauce
1/4 c. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
Bring pulled pork to desired temperature (hot off the smoker or fresh from the fridge are both delicious).
Prepare the slaw: In a large mixing bowl, combine rice wine vinegar, sesame oil, and soy sauce. Stir to combine. Empty the coleslaw into the bowl. Add chopped cilantro. Toss to coat. Allow to stand while you prepare the rest of the dish.
Prepare the drizzling/dipping sauce: In a small bowl, combine Head Country Sugar Free BBQ sauce, soy sauce, rice wine vinegar, and sesame oil. Allow to stand while you prepare the rest of the dish.
Assemble the wraps: Spoon pulled pork into the cup of each lettuce leaf. Top with slaw, a drizzle of sauce, and chopped peanuts. Add extra chopped cilantro, if you'd like. Serve with extra dipping sauce. Enjoy!