Pulled Pork Lettuce Wraps - Recipe Girl (2024)

FAQs

What to wrap pulled pork with? ›

For the final two hours of the 10 hour cook of a pork butt, the meat cooks inside a tight wrap of heavy duty aluminum foil.

The USDA recommends that pork is cooked to an internal temperature of 145°F (62.8°C) for food safety. But every griller worth their salt knows that cuts rich in collagen, like pork butt, need to be brought to much higher temperatures (195-205°F [91-96°C]) to properly break down the connective tissues.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

You can use any type of green leafy lettuce for lettuce wraps, but popular types of lettuce include Boston bib lettuce and romaine hearts. Cabbage leaves or jicima wraps would also work great.

Lettuce wraps are much lower in calories than bread, and they are very fresh. Corn Tortillas → Corn tortillas tend to be cleaner than regular bread. You can even use a tortilla to replace a pizza crust which is much lighter option.

Choose a large, bone-in pork shoulder with an even layer of fat for the best flavor. Heftier cuts of meat take longer to cook, making it easier for you to prepare side dishes and plan ahead. All you'll need are salt, pepper, and garlic to get the party started.

What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out.

Fill a large bowl with very hot tap water (around 120°F) and plunge your wilted greens. Let them soak for 10–30 minutes, then drain. Wrap the leaves in a damp towel and chill before using (or if you need them immediately, cool them down in ice water). They'll be perkier than a Pomeranian with a plushie.

Ingredients for Chicken Lettuce Wraps

The key ingredient is hoisin — a sweet, salty, slightly tangy, spiced sauce that's like the Chinese equivalent to American barbecue sauce. Here, I mix it with some soy sauce, rice wine vinegar, and sesame oil to make a sticky glaze for the chicken in our wraps.

What is the best binder for pulled pork? ›

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

The bread you choose for your pulled pork sandwich is almost as important as the meat itself. A soft, yet sturdy bun is ideal, as it will hold up well under the weight of the juicy, saucy pork without becoming soggy. Popular choices include hamburger buns, brioche buns, and potato rolls.

If you want the outer crust of the meat not to be soggy, then butcher paper is the way to go. Unlike foil, butcher paper is very breathable and therefore lets moisture escape. This prevents the meat from over-steaming.

Adding pulled pork sandwich toppings like coleslaw, cheese, or even international options like kimchi is a great way to make a simple dish a memorable one to share with family and friends.