Slow roasted shredded pork makes delicious lettuce wraps, and when topped with tangy pineapple and crunchy vegetables, it’s a healthy Paleo dinner option with leftovers for lunch the next day. For more delicious Paleo pork recipes (and hundreds of other FREE Paleo recipes), please visit our Paleo Plan recipe center!
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Shredded Pork and Pineapple Lettuce Wraps
Total Time: 4 hours
Cook Time: 4 hours
saturated fat 14.6g
- 2 tablespoon(s) olive oil
- 11/2 pound(s) pork shoulder roast
- 2 tablespoon(s) cumin
- 1 teaspoon(s) paprika
- 1 medium bell pepper(s), red diced
- 1 medium onion(s) diced
- 2 cup(s) chicken broth
- 4 medium radish(es) sliced and cut into strips
- 1/2 cup(s) pineapple diced
- 1 medium lime(s) juiced
- 1 head(s) lettuce, Iceburg or Bibb or Boston Lettuce
- 2 tablespoon(s) cilantro, fresh for garnish
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- Preheat oven to 325 F.
- Heat the oil in a large Dutch oven. Season the pork with salt, pepper, cumin, and paprika. Add it to the pot and sear on all sides until well browned. Add the vegetables to the pot around the pork roast. Pour the broth in and bring to a boil.
- Cover and transfer to the oven. Cook for 2 hours, and check to see if the meat is tender enough to be shredded easily with a fork. If not, continue braising until done, checking in 30 minute increments.
- To serve, shred the pork and wrap in the lettuce leaves. Squeeze the lime over the pork and top with radishes, pineapple, and cilantro.