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Crockpot Cuban Pork Lettuce Wraps

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4.9 from 14 reviews

Ingredients

Scale
  • 1 head of butter lettuce, washed

For the pork

  • 2lb pork shoulder roast (or roast of your choice)
  • 1 yellow onion, sliced
  • 6 cloves of garlic, peeled
  • 1 lime, juiced
  • 1 orange, juiced and zested
  • 1/2 cup vegetable broth
  • 1 tablespoon oregano
  • 1/2 teaspoon cumin
  • salt and pepper, to taste

For the slaw

  • 1 head of purple cabbage, sliced to thickness preference
  • 5–6 dill pickles, sliced lengthwise
  • 5–6 tablespoons yellow mustard (the kind you put on burgers, not the powder)
  • 2 tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • salt and pepper, to taste

Instructions

  1. Crockpot time!! Add your pork ingredients to the crockpot, No perfect way to do this, I just recommend topping your pork off with the zest and spices, but whatevs!
  2. Cook on low for 6-8 hours.
  3. If you are making the pork overnight, put together your slaw so it can sit in the refrigerator overnight and all the flavors can meld together. If not, just make it right before and it will still be delish!
  4. Add all your slaw ingredients into a large bowl, using as much mustard as suits your fancy.
  5. Once pork is done cooking, use tongs to shred that guy!!
  6. Place shredded pork and slaw in a leaf of butter lettuce and eat it up!

Find it online: https://paleomg.com/crockpotcuban-pork-lettuce-wraps/