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Pork Shoulder Lettuce Wraps



1 pork shoulder roast
1 white onion
1/2 jar banana peppers
3-5 garlic cloves smashed
1 tbsp molasses
1/4 cup Worcestershire Sauce
About 1/2 tsp of garlic powder, cumin, paprika, parsley and rosemary
salt and pepper
2 tbsp olive oil

For Wraps:
Romaine lettuce
1 small red onion
1 small can diced green chilis
2 tbsp mayo
1 tbsp sriracha

  1. Mix together all dry spices and rub onto pork roast
  2. Cover with plastic wrap and allow to sit in the fridge for an hour
  3. Heat olive oil stove top in a large dutch oven
  4. Brown roast on all sides for 3-5 minutes and place to the side
  5. Add all remaining ingredients to the oil and cook for 8-10 minutes
  6. Preheat oven to 325 degrees and return pork to the dutch oven
  7. Cook in the oven for approximately 3 hours flipping roast half way through
  8. Internal temperature should reach 155-160 degrees
  9. Slice red onion into long slices and saute stove top until translucent
  10. Lay out the lettuce adding the pork after shredding
  11. Add the onion and the diced green chilies
  12. Mix together mayo and sriracha and drizzle across top


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