Pulled Pork Lettuce Cups

Let the oven do the work for this fall entertaining go-to recipe

When you're having people over for a fall dinner party, you want to be able to enjoy their company—not spend all day locked in the kitchen. That's why a low-and-slow dish, like braised pulled pork (which can also easily be made in the slow cooker), is the way to go. It's mostly hands off, full of flavor and gives you a chance to get your guests in on the action once it's time to assemble the lettuce cups. It all comes together with Marie's® Original Coleslaw Dressing, a cool, tangy classic that pairs perfectly with the apple cider vinegar and sweet barbecue sauce that are at play.

Recipe from the Tasting Table Content Studio

Pulled Pork Lettuce Cups
4.8 from 35 ratings
Learn how to make this easy pulled pork lettuce cup recipe, flavored with barbecue sauce and Marie's Original Coleslaw Dressing.
Prep Time
10
minutes
Cook Time
3
hours
Servings
4
servings
Total time: 3.17 hours
Ingredients
  • 2½ to 3 pounds boneless pork butt, trimmed of excess fat
  • Salt and pepper
  • ¾ cup barbecue sauce
  • 1¼ cups apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • ½ cup water2 tablespoons vegetable oil
  • 1 head Bibb lettuce—leaves carefully separated, washed and dried
  • 1 tomato, diced
  • 1 avocado, diced
  • 6 tortilla chips, crumbled (about ½ cup)
  • 4 tablespoons Marie's® Original Coleslaw Dressing
  • 2 tablespoons cilantro, chopped, for garnish
  • 1 cup rice, cooked according to package directions, for serving
Directions
  1. Preheat the oven to 350°. Cut the pork butt into 4 pieces as evenly as possible and season generously with salt and pepper on all sides.
  2. In a medium bowl, combine the barbecue sauce, apple cider vinegar, garlic powder, cayenne and water. Set aside.
  3. Add the vegetable oil to a medium pot and place over medium heat. Once the oil is hot, add the pork to the pan and cook for 2 minutes on each side until lightly browned. You may have to do this in batches. Once all of the pork is browned, place it back into the pot. Pour in the barbecue sauce mixture, bring to a boil and reduce to a simmer.
  4. Cover the pot and place it in the preheated oven for 3 hours. Alternatively, you may brown the pork in a sauté pan and then place it in a slow cooker on the low setting for 4 hours.
  5. Leaving the pork in its juices and sauce, use 2 forks to shred it, then stir to combine. Skim off any excess fat.
  6. Arrange the lettuce on a serving platter so that the lettuce leaves resemble cups. Use tongs to place a generous amount of pork into each lettuce cup, then top with the tomatoes, avocado and tortilla chip crumbles. Use a spoon to drizzle Marie's® Original Coleslaw Dressing over each of the lettuce cups. Garnish with cilantro and serve with the rice.
Nutrition
Calories per Serving 1,035
Total Fat 51.4 g
Saturated Fat 15.3 g
Trans Fat 0.4 g
Cholesterol 193.8 mg
Total Carbohydrates 76.5 g
Dietary Fiber 5.9 g
Total Sugars 21.3 g
Sodium 1,477.8 mg
Protein 60.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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