Pulled Pork Lettuce Cups Recipe with Marie's Dressing | Tasting Table
Prep Time:
10 minutes
Cook Time:
3 hours
Servings:
4 servings
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.