Don’t laugh, but I brought my slow cooker on vacation this week. Well, if we are going to be technical, I actually brought my slow cooker, mandoline slicer, baking sheet, cooling rack, and my mini muffin pan. You just never know when you’re gonna need that stuff, right?
We are hanging out in a cabin in the mountains, equipped with a kitchen, so why not?!
The family wasn’t complaining when I used it to make this awesome recipe for BBQ Pulled Pork Wraps. I love a good slow cooker recipe, and this one is in my top 5. It feels almost too easy, since the time you invest is about 10 minutes, and then dinner turns out amazingly tender and savory. Large, crispy lettuce leaves are the perfect contrast to the tender meat, it’s better than serving it with bread. And it’s better for you, so everybody wins. Less carbs, no gluten, better flavor!
This recipe is way too good not to try, so what are you waiting for? Enjoy!
1 teaspoon olive oil
1 (4 pounds) pork shoulder roast
½ cup chicken broth
½ cup apple cider vinegar
1 tablespoon dijon mustard, or yellow mustard
1 tablespoon chili powder
1 yellow onion, chopped
3 cloves Garlic, minced
2 teaspoons Dried Thyme
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 yellow onion
1 head romaine lettuce
Place the olive oil in the bottom of your slow cooker.
Add the pork roast and pour the chicken broth over it.
In a medium bowl combine the barbeque sauce, vinegar, Dijon, chili powder, onion, garlic and thyme. Pour over the pork.
Cover and cook on high for 5 hours and 30 minutes. Once done, remove the pork from the slow cooker, discard the fat and shred the meat with two forks. Return the shredded meat to the juices in the slow cooker, on warm, until ready to serve.
Thinly slice the bell peppers and remaining onion. Sauté in a skillet with a drizzle of olive oil. Once very tender, season with salt and pepper and remove from heat.
Serve the pork on large romaine lettuce leaves and top with the tender peppers and onions. Enjoy!