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Instant Pot BBQ Pulled Pork Lettuce Cups with Tangy Cabbage Slaw

Instant Pot BBQ Pulled Pork Lettuce Cups
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Instant Pot BBQ Pulled Pork Lettuce Cups are a satisfying, yet low carb weeknight meal with smoky BBQ flavors (without a grill). Tender and juicy pulled pork is nutritious and delicious, layered with flavor! Made with minimal hands-on time, these lettuce cups are paired with a tangy slaw for a bright bite and easy-to-balance meal.

Ingredients

Scale
  • 1 tablespoon brown sugar or coconut sugar
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3–4-pound boneless pork shoulder, butt, or tenderloin roast, excess fat trimmed
  • 1 tablespoon oil
  • 3/4 cup barbecue sauce, divided
  • 1 tablespoon apple cider vinegar

For the Tangy Cabbage Slaw:

  • 6 cups red cabbage, shredded
  • ¼ cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Freshly ground black pepper
  • Optional: 1 ½ teaspoons honey

Instructions

For the BBQ Pulled Pork:

  1. Create pork spice rub by combining sugar, chili powder, smoked paprika, garlic powder, dried oregano, cayenne pepper, salt and pepper in a small bowl. Set aside.
  2. After trimming the excess fat off of the pork, cut pork butt/shoulder/tenderloin into 3 pieces. Rub half of the spice rub all over the pork. Cover the pork and refrigerate for an hour or overnight.
  3. Add oil to Instant Pot and turn on sauté. Once oil is hot, brown all sides of the pork, about 1-2 minutes on each side. You may have to work in batches if all pork doesn’t fit on the bottom of your Instant Pot. Once browned, remove pork and set on a clean plate. Turn off Instant Pot.
  4. Add ½ cup water to the Instant Pot and scrape off the brown bits on the bottom of your Instant Pot insert using a rubber spatula. Then mix in ¼ cup barbecue sauce and apple cider vinegar. Place the pork back inside the Instant Pot.
  5. Close the lid on your Instant Pot and seal the steam release valve. Cook on high pressure for 1 hour. While the pork cooks, make the Tangy Cabbage Slaw (recipe below).
  6. When done cooking, let sit for 15-20 minutes to let the steam release naturally. Then release the steam by carefully turning the valve to the venting position. I like to use a spoon or potholder to do this to avoid any accidents. The pork should be very easy to shred when it’s done cooking. If the pork does not shred easily, cook more an additional 15 minutes.
  7. Using large tongs, transfer the pork to a large bowl and shred using 2 forks. Add remaining barbecue sauce and mix together.
  8. To serve, assemble lettuce cups by layering pulled pork and cabbage slaw. Enjoy!

For the Tangy Cabbage Slaw:

  1. In a small bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, black pepper, and honey (if desired). Mix until uniform consistency forms. Set aside.
  2. Add cabbage to a large bowl and toss with dressing. Refrigerate until pork is done cooking.

Find it online: https://chelseyamernutrition.com/instant-pot-bbq-pulled-pork/