I recently shared our favorite Crock Pot Root Beer Pulled Pork recipe (if you haven’t seen it yet, go take a quick look!). My whole family loves it, and it makes a ton (which means it’s great for feeding a crowd or meal prepping for the week). And there are so many ways to use it. These BBQ Pulled Pork Lettuce Wraps are one of our favorite ways to use this pulled pork recipe (although you can use any favorite pulled pork recipe here!).
BBQ Pulled Pork Lettuce Wraps
This recipe is great because you can really substitute any of the ingredients I’m sharing here. We made these from scratch, with our crock pot pulled pork and homemade Instant Pot Dark Cherry BBQ sauce. But if you don’t wan to make your own BBQ sauce, it’s fine – just use your favorite brand!
There is something really magical about the way these wraps come together though with these specific ingredients.
Here’s what you need to make these BBQ Pulled Pork Lettuce Wraps:
- Crock Pot Root Beer Pulled Pork (recipe below)
- Dark Cherry BBQ Sauce (recipe below)
- Light & Tangy Coleslaw (recipe below)
- 1 red onion, thinly sliced
- Butter lettuce (or lettuce of your choice to use as a wrap)
You can find all of the individual recipes below. This really is worth making from scratch, and you’ll probably have lots of leftovers. Another way to use up these recipes is with a BBQ Pulled Pork Pizza or a BBQ Pulled Pork Salad! Once you’ve made the pork, BBQ sauce, and coleslaw, you’ll have many ways to enjoy them.
Here are the recipes:
Crock Pot Root Beer Pulled Pork
- crock pot
- 2 l root beer
- 3 lb pork loin
- salt to taste
- Dump Root Beer and pork loin in crock pot. Salt to taste.
- Turn on low for 8 hours until internal temperature reaches 190 degrees.
- Remove from crock pot and let sit at room temperature for 20-30 minutes. Shred.
Light and Tangy Low-Calorie Coleslaw
- 6 c coleslaw mix
- 1/4 c parsley fresh, chopped - or 1 tbsp dry
- 2 tbsp avocado mayo any mayo will work
- 1 tbsp apple cider vinegar
- 1 tsp whole celery seed
- salt and pepper to taste
- Add coleslaw mix, parsley, mayo, cider vinegar, amd celery seed to a large glass or nonreactive bowl and stir to combine. Season with salt and pepper to taste.
- Serve immediately or place in the fridge for a couple hours to chill. The flavors will come together better if you have a chance to let it chill.
Instant Pot Dark Cherry BBQ Sauce
- Pressure Cooker
- 2 tbsp extra virgin olive oil
- 1 shallot medium, finely chopped
- 3 garlic cloves, minced
- 2 1/2 c dark cherries frozen
- 10 oz can diced tomatoes with green chilies
- 3 tbsp apple cider vinegar
- 2 tsp ginger fresh, minced
- 1 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 3 tbsp maple syrup
- 1 tbsp rosemary fresh, finely chopped
- salt to taste
- pepper to taste
- 2 tsp liquid smoke OPTIONAL
- READ THIS BEFORE YOU MAKE IT: This recipe was made using a 6qt Instant Pot. If your pot is larger, you'll need to adjust accordingly. Also, altitude can affect your cook time.
- Add olive oil the the Instant Pot and select the sauté function on the high temperature setting (if that applies to your pressure cooker). Add shallot and garlic and sauté until soft and slightly golden, about 3-4 minutes.
- Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke (if you're using it). Stir to combine and season with salt and black pepper, to taste.
- Add lid and lock into place. Make sure the valve is set to the "seal" position. Set the "manual" setting to high for 10 minutes (if you don't have a setting for high, just turn on manual). The Instant Pot will start building pressure. This might take around 10 minutes.
- When finished cooking, do a "quick release" of the pressure. Let all the pressure release before removing the lid.
- Let the sauce cool a bit and then carefully transfer to a blender or food processor and puree until smooth. Alternately, you could use an immersion blender.
- Use immediately or store in an airtight container in the fridge for 7-10 days.
To make each wrap, serve a piece of washed and dried butter lettuce topped with pulled pork, BBQ sauce, coleslaw, and slied onions. This is what I love about wraps – stuff them full with as many or as few ingredients as your heart desires. Don’t like something? Leave it off. Love something? Double it!
These are great for parties and get-togethers. And like I mentioned earlier, this is one of just many ways you can use this pulled pork recipe!
I hope you love them as much as we did!