Nutrition Facts
Servings: 6 ServingCalories:385kcalTotal Fat:24gSaturated Fat: 7gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 1gProtein:32g
BBQ Pulled Pork KETO Lettuce Wraps
We’re big fans of anything that feels like comfort food but still keeps us firmly on track with our keto goals. And let’s be honest—sometimes we just crave something smoky, messy, and ridiculously satisfying. That’s exactly what these BBQ Pulled Pork Lettuce Wraps deliver.
This recipe was born out of one of those days where we didn’t feel like firing up the grill but still wanted something that screamed BBQ. The smell of slow-cooked pork, infused with smoky spices and rich flavor, reminds us of backyard summer gatherings—but here, we’ve swapped the bun for crisp butter lettuce and ditched the sugar-heavy sauce for a keto-friendly version that still packs a punch.
It’s a low-carb dream meal: juicy pork that falls apart, tangy sauce with a touch of heat, and the cool crunch of lettuce to balance it all out. Add a few pickles and some slivered onions and you’ve got a bite that checks all the boxes—bold flavor, satisfying texture, and zero guilt.
Description
Tender, slow-cooked pulled pork tossed in a smoky, sugar-free BBQ sauce and tucked into fresh butter lettuce leaves. It’s the perfect keto comfort food—bold, juicy, low in carbs, and full of BBQ flavor.
Ingredients
- 3 lb pork shoulder, boneless or bone-in
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup apple cider vinegar
- 1/2 cup chicken broth
- 1 cup sugar-free ketchup (such as Primal Kitchen or homemade)
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce (check for sugar-free)
- 1 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 pinch cayenne pepper (optional)
- 1 head butter lettuce, washed and separated into leaves
- 1/4 cup thinly sliced red onion
- 1/4 cup dill pickle slices
For the Pulled Pork:
For the Sugar-Free BBQ Sauce:
For Assembly:
Instructions
- Prep the pork: Pat the pork shoulder dry with paper towels. Rub with olive oil, then season evenly with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Sear (optional): Heat a skillet over medium-high heat. Sear the pork on all sides for 2–3 minutes per side until nicely browned.
- Slow cook or pressure cook:
- Slow Cooker: Add the pork to the slow cooker with apple cider vinegar and chicken broth. Cover and cook on low for 8 hours or high for 4–5 hours.
- Instant Pot: Add the pork with the liquids and cook on high pressure for 60 minutes. Allow natural release for 10–15 minutes.
- Shred the pork: Once tender, remove the pork and shred with two forks. Discard any large fatty pieces. Return the meat to the juices in the pot.
- Simmer the sauce: In a small saucepan, mix all the sauce ingredients. Simmer over low heat for 5–10 minutes, stirring occasionally until slightly thickened.
- Combine with pork: Add the sauce to the shredded pork and stir to coat evenly. Adjust to taste—add more sauce if you like it extra saucy!
- Assemble & serve: Spoon pulled pork into butter lettuce leaves. Top with red onion slices and pickle rounds. Serve right away while warm.
For the Pork:
For the BBQ Sauce:
To Assemble the Wraps:
Note
7. Substitutions & Variations
- No pork? Swap in boneless chicken thighs.
- Dairy-free? This recipe is naturally dairy-free.
- Spicier version? Add chipotle powder or hot sauce to the BBQ sauce.
- Crunch factor? Add crushed pork rinds on top for texture.
- Bowl version: Skip the lettuce and serve over cauliflower rice or in a keto wrap.