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Keto BBQ Pulled Pork Lettuce Wraps - Saucy, Tender, and Low-Carb

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Pork: 3–4 pounds pork shoulder (pork butt), trimmed of excess hard fat
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup chicken broth (or water)
  • 1 tablespoon apple cider vinegar
  • For the Keto BBQ Sauce: 1 cup tomato sauce (no sugar added)
  • 2 tablespoons apple cider vinegar
  • 1–2 tablespoons brown erythritol or allulose (to taste)
  • 1 tablespoon Worcestershire sauce (check for low sugar)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon liquid smoke (optional, but great)
  • Salt and pepper to taste
  • For Serving: 1–2 heads romaine, butter, or iceberg lettuce (large, sturdy leaves)
  • 1 cup shredded cabbage or keto slaw mix
  • 1/4 cup thinly sliced red onion or quick-pickled onions
  • Fresh jalapeño slices (optional)
  • Chopped cilantro or parsley
  • Lime wedges (optional)

Method
 

  1. Season the pork. Pat the pork shoulder dry. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and cayenne. Rub the spice mix all over the pork.
  2. Set up your cooker. Place the seasoned pork in a slow cooker. Add chicken broth and apple cider vinegar around (not on top of) the meat. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until fork-tender. For oven: place in a Dutch oven, add the liquids, cover, and bake at 300°F (150°C) for 3.5–4.5 hours.
  3. Make the BBQ sauce. While the pork cooks, stir together tomato sauce, vinegar, sweetener, Worcestershire, Dijon, smoked paprika, garlic powder, onion powder, and liquid smoke. Simmer on low 8–10 minutes to thicken slightly. Adjust salt, pepper, and sweetness to taste. Set aside.
  4. Shred the pork. Transfer the cooked pork to a large bowl. Reserve 1/2 cup of the cooking juices; discard the rest or save for another use. Shred the pork with two forks, removing large fatty pieces.
  5. Sauce it up. Toss the shredded pork with the reserved juices and enough keto BBQ sauce to coat—start with 1/2 cup and add more to preference. Warm over low heat for 3–5 minutes to meld the flavors.
  6. Prep the wraps. Separate and wash large lettuce leaves. Pat dry thoroughly so they hold up. Arrange slaw, onions, jalapeños, herbs, and lime wedges.
  7. Assemble and serve. Spoon warm pulled pork into each lettuce leaf. Top with slaw, onions, and cilantro. Squeeze lime if you like. Eat immediately while the leaves are crisp.