This Pulled Pork Wrap recipe brings together smoky, juicy pork and crisp lettuce for a lighter take on BBQ night. The homemade pico adds a burst of freshness that keeps every bite interesting. It’s a meal that feels both relaxed and full of flavor.
Why This Recipe Works
I make these Pulled Pork Wraps when I want something that feels fresh but still has that slow-cooked comfort. They’re easy, flavorful, and always a hit at my table. Here’s why I love them:
- Tender, Juicy Pork: The pork shoulder cooks until it practically falls apart. A quick sauté at the end gives it those little crispy bits that make every bite extra good.
- Smoky BBQ Flavor: The spice rub and a splash of liquid smoke bring that backyard BBQ taste without needing a grill. It’s rich, savory, and perfectly balanced with the sweet BBQ sauce.
- Fresh Pico Topping: The homemade pico adds brightness and crunch. The lime, cilantro, and avocado keep things light and fresh against the warm, saucy pork.
- Lettuce Wrap Style: Using butter lettuce instead of buns makes these wraps feel lighter but still satisfying. It’s a great way to enjoy pulled pork without the heaviness of bread and is just as light as my Lettuce Wraps.
- Easy and Flexible: The Instant Pot does most of the work, and the leftovers reheat beautifully. You can serve the pork in wraps, tacos, or even over rice for a quick meal later in the week.
Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!
Ingredients
- Pork Shoulder – The heart of this recipe, pork shoulder becomes incredibly tender and juicy after slow or pressure cooking. It’s rich in flavor and perfect for shredding into the wraps.
- Brown Sugar – Adds a subtle sweetness that balances the smoky and savory spices while helping the pork caramelize beautifully.
- Smoked Paprika – Gives the pork a deep, smoky flavor that mimics traditional BBQ without needing a grill.
- Garlic and Onion Powder – These aromatics build a savory base and enhance the overall depth of flavor in the meat.
- BBQ Sauce – Your favorite BBQ sauce ties everything together with a sweet, tangy glaze that coats the shredded pork perfectly.
- Cilantro and Lime – Fresh cilantro and a squeeze of lime juice brighten the pico topping, adding a burst of freshness to every bite.
- Butter Lettuce – Soft yet sturdy, butter lettuce makes the perfect wrap base, keeping the dish light while holding all the delicious fillings.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Sauté the Pork: Set the Instant Pot to Sauté mode and add a drizzle of oil. Add the cubed pork shoulder, all the seasonings, and chopped onion. Stir well to coat the meat evenly.
- Pressure Cook: Pour in the chicken broth, secure the lid, and cook on High Pressure for 1 hour. Once done, let the pressure naturally release for 10 minutes, then manually release any remaining steam.
- Shred the Meat: Remove the pork from the pot. Reserve 1 cup of the cooking liquid and discard the rest. Shred the pork using two forks until tender and stringy.
- Add Sauce and Crisp: Return the shredded pork to the Instant Pot. Add the reserved liquid and about half a bottle of BBQ sauce. Set to Sauté again and cook until the edges begin to caramelize and crisp slightly.
- Make the Pico Topping: In a medium bowl, combine tomato, cilantro, jalapeño, onion, garlic, avocado, lime juice, salt, and pepper. Mix gently to combine.
- Assemble the Wraps: Overlap a few butter lettuce leaves to form a sturdy cup. Add a generous spoonful of pulled pork, sprinkle with shredded cheese, and top with fresh pico. Serve immediately and enjoy.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: Swap pork shoulder for chicken thighs or beef chuck roast for a different take on these wraps. Both absorb the same seasonings beautifully and shred just as well.
- Sauce Choices: Try a tangy Carolina-style BBQ sauce for extra zing, a honey BBQ for sweetness, or a chipotle BBQ for a smoky, spicy flavor.
- Wrap Alternatives: Butter lettuce keeps things light, but romaine, collard greens, or even low-carb tortillas work great if you want something sturdier.
What to Serve with Pork Lettuce Wraps
Main Dishes
- These Pulled Pork Wraps make a fantastic main course for any casual dinner or summer gathering. Pair them with Breaded Chicken Skewers, Beef Short Ribs in an Instant Pot, or even a juicy steak for a hearty spread.
- They’re also perfect for taco night when you want to mix things up with a lighter, lettuce-based option.
Other Sides
- Serve these wraps with a few simple sides to round out the meal. Try creamy coleslaw, roasted corn on the cob, or a Arugula Salad for freshness.
- For something warm, pair them with Fried Potato and Peas Empanadas or Chicken and Cabbage Samsas.
FAQs
What cut of pork is best for pulled pork wraps?
Pork shoulder (also called pork butt) is the best choice for this recipe. It has the perfect balance of fat and connective tissue, which breaks down during cooking to create tender, juicy, and flavorful meat.
Can I make this recipe without an Instant Pot?
Yes, you can! Cook the pork in the oven at 325°F for about 2 ½ to 3 hours, or in a slow cooker on low for 8 hours (or high for 4 to 5 hours). The goal is to cook it until it’s tender enough to shred easily.
How can I make these wraps spicier?
Add a pinch of cayenne pepper to the spice rub or use a spicy BBQ sauce. You can also toss in extra jalapeño or a few dashes of hot sauce into the pico topping for an extra kick.
How long do pulled pork wraps keep?
Store the cooked pulled pork in an airtight container in the refrigerator for up to 3 days. Keep the pico topping and lettuce separate until you’re ready to assemble and serve.
More Dinner Recipes You’ll Enjoy
- Pork Tenderloin Stir Fry – Pork Tenderloin Stir Fry is a quick, flavorful dinner that comes together in minutes. It’s tender, savory, and perfect for weeknights when you want something fast but satisfying.
- Bloody Mary Grilled Chicken – Bloody Mary Grilled Chicken is a bold and zesty dish inspired by the classic cocktail. It’s juicy, smoky, and packs just the right amount of flavor for your next cookout.
- Greek Chicken Fajitas – Greek Chicken Fajitas bring together bright, fresh flavors in a fun, easy meal. They’re colorful, flavorful, and perfect for lunch or dinner any day of the week.
- Smoked Pulled Pork – Smoked Pulled Pork is the ultimate comfort food for any barbecue lover. It’s tender, rich, and perfect for serving on sandwiches, tacos, or piled high on a plate.
I hope you loved this Pulled Pork Wrap recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Pulled Pork Wraps
This Pulled Pork Wrap recipe brings together smoky, juicy pork and crisp lettuce for a lighter take on BBQ night. The homemade pico adds a burst of freshness that keeps every bite interesting. It’s a meal that feels both relaxed and full of flavor.
Ingredients
For the Pulled Pork:
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp coriander powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 3 1/2 tsp salt
- 2 tsp liquid smoke optional
- 4 lbs pork shoulder cut into cubes
- 1 pint chicken broth
- 1/2 onion chopped
- Your favorite BBQ sauce about 1/2 bottle
For the Pico Topping:
- 1 tomato chopped
- 1/2 bunch cilantro chopped
- 1 jalapeño minced (use less if you prefer mild spice)
- 1/2 white onion chopped
- 2 garlic cloves minced
- 1 avocado diced
- 1/2 lime juiced
- Salt & pepper to taste
- For Assembly:
- Butter lettuce leaves
- Shredded Mexican cheese blend or your favorite shredded cheese
Instructions
- Set the Instant Pot to Sauté mode. Add a drizzle of oil and the cubed pork shoulder. Add all seasonings and the chopped onion. Mix well to coat the meat evenly.
- Pour in the chicken broth, cover, and cook on High Pressure for 1 hour. Once cooking time is complete, allow the pressure to naturally release for 10 minutes, then manually release the rest.
- Remove the meat from the pot. Reserve 1 cup of cooking liquid and discard the rest. Shred the pork using two forks.
- Return shredded pork to the Instant Pot. Add the reserved liquid and about 1/2 bottle of BBQ sauce. Set to Sauté again and cook until the edges get slightly crispy.
- In a bowl, combine tomato, cilantro, jalapeño, onion, garlic, avocado, lime juice, salt, and pepper. Mix gently to combine.
- Overlap a few pieces of butter lettuce to form a cup. Add a spoonful of pulled pork, sprinkle with cheese, and top with fresh pico. Enjoy!
Notes
- Trim any large pieces of fat from the pork shoulder before cooking to keep the dish from becoming too greasy.
- Sear the pork well during the sauté step to develop rich, deep flavor before pressure cooking.
- Add liquid smoke for that authentic BBQ flavor if you’re not using a smoker.
- Let the pork rest for a few minutes after shredding so it can reabsorb some of its juices.
- Crisp the shredded pork in the Instant Pot or a skillet for a mix of tender and caramelized textures.
- Use freshly squeezed lime juice in the pico topping for the brightest, freshest flavor.
- Prepare the pico topping just before serving to keep the avocado from browning.
- You can also make this pork in the oven or slow cooker. Cook until the meat is tender and falls apart (about 2+ hours in the oven).
- Swap butter lettuce for romaine leaves or collard greens for a heartier wrap.
- For a spicy twist, use chipotle BBQ sauce or add a pinch of cayenne to the rub.
- If you like creamy wraps, add a drizzle of sour cream, ranch, or chipotle mayo before serving.
- Serve the wraps immediately after assembling so the lettuce stays crisp and fresh.
- Store leftover pulled pork separately from the toppings and lettuce for easy reheating and freshness.
3 responses to “Pulled Pork Wrap Recipe”
-
Very delicious ❤️???? -
Yummy!????????-
thank you so much, so happy you liked the recipe.
-
Leave a Reply