Ingredients:

Pulled pork:

Pulled pork recipe inspired by Nom Nom Paleo’s Slow Cooker Kalua Pig Recipe. We like to swap out the bacon with paprika. See her original recipe here:

• 5 pound pork butt
• 1-2 T paprika
• 5 garlic cloves, peeled
• coarse sea salt

Lettuce wraps:

• 1 head butter lettuce (it makes the best wraps)
• Your favorite pico de gallo, or make your own
• 4 radishes, thinly sliced or diced
• 2 T minced cilantro
• One avocado, thinly sliced or guacamole
• Optional: cotija cheese, sour cream

Instructions:

First make the pulled pork. You can either make this in a crockpot on low for 8 hours, or  cook it low and slow in the oven. If using the oven, preheat to 250 degrees. The next steps for preparing and seasoning the pork butt are the same for either the crockpot or the oven.  Slice off any excess fat along the edges of the pulled pork. With a knife, cut five small incisions around the pork, slide in the peeled garlic cloves whole. Rub the outside of the pulled pork with paprika and sea salt. Place into the crockpot on low for 8 hours. If using the oven, place in a dutch oven or roasting pan, and plan to cook it for 8-10 hours. Use a thermometer to make sure the internal temperature reaches 200 degrees before taking it out of the oven. You should be able to easily start to shred it without any effort with a fork before taking it out of the oven. Low and slow is the best way to make pulled pork whether it is in the oven, crockpot, or the grill.

After the 8 hours in the crockpot have finished or it is ready to come out of the oven, place the pork butt on a cutting board and allow to cool enough to be handled. Gently pull the pork apart with your hands or two forks. We like to freeze half of the meat for later meals, or if you want to try a different recipe with pulled pork, try our Pulled Pork with Vietnamese Pickles recipe.

To assemble the wraps for dinner or snacks:

Pull each leaf free from the butter lettuce head, keeping them intact. Rinse well and dry in a salad spinner or by patting between two towels. Set aside. Dice or thinly slice your radishes. Dicing makes it easier to fold your wrap. Mince cilantro and prep your pico de gallo, either by opening the package or making your own.

Place a hearty amount of pulled pork into the center of one leaf of lettuce, top with radish, cilantro, avocado, and pico de gallo. If you are enjoying dairy these days, then sprinkle on some cotija cheese, and add a dollop of sour cream. Repeat for as many lettuce wraps as desired.

For a complete meal, serve with some roasted or grilled veggies, and/or rice and beans.

Lindsey Thompson is an East Asian Medicine Practitioner at the Thompson Family Acupuncture Clinic in Walla Walla, WA. She loves growing vegetables, raising chickens, and striving to get the most out of life. Practicing medicine and help people find ways to improve their health at home is one of the most fulfilling aspects of her career.