Pulled Pork Lettuce Wraps with Lime-Basil Pesto and Pickled Shallots is a light and refreshing no-fuss family meal. The pork is unctuous wrapped in butter lettuce. Top it with the fresh pesto, and add a few acidic bites of pickled shallot for the perfect well-rounded bite. Add some homemade or store bought tortillas, cheese, and rice to the table and it becomes a bigger meal you can serve to a large crowd.
Featured Ingredients
Lettuces contain several incredibly unique, health-promoting compounds not found in other vegetables. These include a special carotenoid called lactucaxanthin, which demonstrates anti-diabetic activity, as well as the compounds lactucin and lactucopicrin, which have potent pain-reducing properties and gentle sleep-inducing effects.
The numerous health benefits attributed to basil are credited to the diverse array of phytonutrients and volatile oils found within it. Some of the health benefits associated with different varieties of basil include a role in maintaining dental health, benefits to cardiovascular health, antidepressant-like effects, and anti-cancer effects to name a few.
Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.
![Close up of a single Pulled-Pork-Lettuce-Wrap with more on a white plate blurred in the background](https://nutrivore.com/wp-content/uploads/2024/06/Pulled-Pork-Lettuce-Wraps-800x600.jpg)
Pulled Pork Lettuce Wraps with Lime-Basil Pesto and Pickled Shallots
Ingredients
For the Pickled Shallots
- 2 cups shallots sliced thin
- 3/4 cups apple cider vinegar or favorite
- 2 tablespoons lime juice or lemon
- 2 teaspoons salt
- water
For the Pulled Pork Wraps
- 1 tablespoon oregano dried
- 1 tablespoon garlic granulated
- 1 tablespoon salt
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 7 pounds pork shoulder
- 2 heads butter lettuce
Instructions
For the Pickled Shallots
- Mix vinegar and lime juice. Add salt and stir to dissolve.
- Pour over shallots. Top up the jar with water. Place the lid on jar and shake well.
- Leave on counter top for at least 8 hours, 24 is better. Refrigerate for long-term storage.
For the Pulled Pork Wraps
- Preheat oven to 250F.
- Combine all oregano, garlic powder, salt, and onion powder in a small dish. Rub all over entire surface of pork shoulder.
- Place on a roasting pan and roast, uncovered, for 8 – 10 hours.
- Remove from oven and let rest 10 minutes. Slice or pull. To pull, place pork shoulder in a large casserole dish. Use two sturdy forks to pull the meet apart into strands, by pulling each fork in opposite directions.
- While pork is resting, tear individual lettuce leaves from the head, wash, and run through salad spinner or air dry on a towel.
For the Lime-Basil Pesto
- Remove the garlic from the pan and add the pine nuts. Again, stir or shake the pan frequently so the pine nuts toast on all sides. Cook until starting to brown and become fragrant, about 5-6 minutes.
Leave a Reply