Sous Vide Pulled Pork Mexican Lettuce Wraps
Loaded with Mexican flavor and only 15 minutes of prep, this sous vide pulled pork folded in fresh lettuce leaves is the perfect way to keep weekday low-carb meals exciting.
If you’ve got a busy schedule, you know how boring and repetitive weekday meals can be. You can only stand to eat chicken and vegetables so many nights in a row, but on the other hand, there’s only so much time you can free up to grocery shop, meal prep, and cook.
What’s really needed is something that requires minimal prep and is healthy, packed with flavor, and can be enjoyed in many different ways.
Enter these tasty sous vide pulled pork Mexican lettuce wraps. Rather than ordering take-out from your favorite Mexican joint and regretting it later, spice up your meal rotation with this recipe. It’s rich in flavor and low on prep time (fifteen minutes to be exact).
The beautiful thing about using sous vide cooking for this pork shoulder recipe is that once you’ve completed the prep and lowered the pork into the sous vide machine, it cooks to tender, juicy, perfection as you go about your day. You don’t need to do a thing until the timer goes off (except bask in the heavenly aromas coming from your kitchen).
The sous vide pulled pork gets its authentic flavor by being soaked in a homemade chipotle sauce as it cooks for 24 hours.
I use the same sauce to make my all-time-favorite beef barbacoa. Now that I’ve experimented using this sauce with pork, I’m very pleased to say that it works wonders! While chipotle peppers in adobo sauce are the key ingredient, you probably have many of the other spices needed already kicking around in your kitchen cupboard.
Best of all, this chipotle sauce is sugar-free, and all of the ingredients have anti-inflammatory properties. So, you can indulge in this sauce knowing it’s doing your body good.
Served in lettuce wraps instead of corn or flour tortilla shells for a low-carb meal, and topped with avocado and red onion, this sous vide pork shoulder recipe is keto- and paleo-friendly. It’s also loaded in fiber, vitamins, and minerals to fuel your busy schedule.
Don’t Have A Sous Vide Machine? Use A Slow Cooker
If you are not into or not ready for sous vide cooking yet, you can always use a slow cooker to make this recipe. All you have to do is to place the pork shoulder at the bottom of the slow cooker and pour the chipotle sauce over. Cover and cook on low for 8 hours. Once done, use two forks to pull apart the meat to enjoy. However, the texture of the meat will taste drastically different compared to sous vide.
What to Do with Your Leftover Sous Vide Pulled Pork
There are many other ways to repurpose and enjoy this tender pork:
- Add to an omelette;
- Make a burrito bowl with corn, shredded lettuce, cheese, guacamole and sour cream;
- Add to a bun and make pulled pork sandwiches. Serve with a side of coleslaw for an awesome summer barbecue recipe;
- Add to grilled cheese sandwiches;
- Make some egg benedicts with it.
As you can see, cooking up a batch of sous vide pulled pork can go a long way, which also makes it a great Sunday meal prep hack.
Are you up for trying another sous vide pork recipe? If so, you might like this Honey Dijon Sous Vide Pork Shoulder.Print
Loaded with Mexican flavor and only 15 minutes of prep, this sous vide pulled pork folded in fresh lettuce leaves is the perfect way to keep weekday meals exciting and low-carb.
- 3–4 pounds pork shoulder
- 1/2 cup fresh cilantro, chopped
- 1 head Romaine lettuce
- 1/2 cup red onion, thinly sliced
- 2 avocados, diced
For the chipotle sauce:
- 3–4 chipotle peppers in adobo sauce
- 1 cup beef bone broth or low-sodium beef broth
- 4 cloves garlic
- 1 1/2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 cup fresh lime juice
- Preheat water to 158°F using an Anova sous vide precision cooker.
- In the meantime, rinse pork shoulder and pat dry with paper towels. Place it in a large Ziploc bag or a sous vide bag.
- Place all the ingredients for the chipotle sauce in a blender or food processor. Blend well. Pour the sauce over the pork. Shake gently until the sauce covers all sides of the pork.
- If using a sous vide vacuum bag, seal with a vacuum sealer or a hand pump, then slowly lower it into the prepared water bath. If using a Ziploc bag, leave it open and slowly lower it into the prepared water bath using the displacement method to let the water push the air out, then zip it up. Make sure that the pork is completely under the water line.
- Cover the sous vide container with plastic wrap to prevent the water from evaporating. Set timer for 24 hours.
- Once the pork is done, transfer it to a cutting board, a large plate, or a baking sheet lined with foil. Shred the pork using two forks. Reserve the cooking juice.
- For a crispy top, insert the baking sheet under a preheated broiler and broil for 7-10 minutes until the top side of the pork is golden-brown and crispy. You may also sear the pork in a hot cast iron skillet or a large nonstick pan, one layer at a time. No need to add any oil. (This step is optional but highly recommended.)
- Mix the pork with chopped cilantro.
- To assemble the lettuce wrap, place a generous amount of pork on one lettuce leaf, top with red onion and diced avocado. Drizzle with the cooking juice if desired. Repeat for more lettuce wraps. Enjoy!
- For leftover pulled pork, place it back into the cooking juice and refrigerate. The juice will enhance the flavor even more the next day.
- Serving Size: 1
- Calories: 363
- Sugar: 1.8g
- Sodium: 404.9mg
- Fat: 14.8g
- Saturated Fat: 3.3g
- Carbohydrates: 9.7g
- Fiber: 5.6g
- Protein: 47.5g
- Cholesterol: 133.3mg
Keywords: sous vide pulled pork