I am just going to put it out there and say I think that these might be the best way to eat pulled pork. They are certainly a refreshing, summery, lighter take on the classic pulled pork taco.
Instead for using tortillas I have opted for baby gem lettuce cups to be the vehicle to scoop the delicious rich meat from plate to mouth. Piling the meat high into lettuce cups with slivers of avocado, roasted red pepper and dressed with a dollop of smokey, creamy chilli sauce… (certainly don’t forget to add a good hunk of crispy cracking..) they are a carb-free delight.
The great thing is you can prepare all the ingredients ahead and let guests stack op their own. That is if you don’t fancy making up all these pulled pork cups yourself.
Simply lay it all out and leave your guests to tuck in and enjoy, preferably with a refreshing sipple of something chilled.
Feel free to mix it up a bit, adding extra filling and sides to the mix. A few pieces of chargrilled sweetcorn, roasted sweet potato chips and coleslaw are all great additions to the table
Perfect pulled Pork Lettuce Cups Recipe
The trick to the best pulled pork is patience. I often cook mine the night before and reheat it, so everything is ready ahead of time. This really takes the pressure off when you are cooking for friends.
For the Pulled Pork
- 1.75 kilograms pork shoulder
- 4 tablespoons tahini
- 4 tablespoons tamari
- juice and zest of 1 orange
- juice of 1 lime
For the lettuce cups
- 6 baby gem lettuce cups
- 3 avocados, cut in slices
- 3 red peppers
- a handful coriander
For the chipotle chilli sauce
- 2 teaspoons chipote chilli paste, you can use harissa if you prefer
- 50ml good quality mayonnaise
- 25ml creme fraiche
- lime juice, to taste
Mix the marinade ingredients together in a bowl.
Wash and dry the shoulder of pork. Score the skin and cover with the marinade so that the meat is evenly coated on all sides. Cover with cling film and leave in the fridge overnight.
Pre heat your over to 220 degrees Celsius and take the meat out of the fridge. Let it come to room temperature before cooking.
Place the shoulder in the oven to cook for 25 minutes, to crisp up the crackling, then turn down the heat to 160 degrees celsius. Add 3 cups water to the bottom on the baking tray, cover with foil and continue cooking for a further 4 hours/ 4 1/2 hours until the meat is tender and forkable.
Place the whole red peppers on a baking tray and place in the oven to roast for the last 30 minutes that the pork shoulder is cooking, so they soften and go golden. Once cooked discard the seeds and slice in strips
Snap the leaves off the baby gems and arrange the lettuce leaves on plates. Top each with a few slices of avocado, the red pepper, a few coriander leaves and finish with a dollop of the chipotle sauce