Slow Cooker Citrus-Soy Pulled Pork Lettuce Cups with Red Cabbage Slaw
Cozy, hands-off comfort food that still feels fresh: pork shoulder turns spoon-tender in the slow cooker, then gets piled into crisp lettuce cups with a bright citrusy slaw. Perfect for busy weeknights—cook once, eat twice.
Back to full listIngredients
- Kroger® Fresh Natural Pork Shoulder Butt Bone In (sale item) 1.5 lb (for 2 hearty servings + leftovers) OR 1 lb for no leftovers $1.99 (sale) per 1 lb
- Simple Truth Organic® Low Sodium Free Range Chicken Broth (sale item) 1/2 cup $2.00 (sale) per 32 oz
- Organic Jumbo Yellow Onion 1 small onion, sliced $1.69 per 1 lb
- Garlic 3 cloves, smashed (Simple Truth Organic Garlic Bulbs $1.99/3 ct)
- Pompeii® Lemon Juice 1 tbsp $2.99
- Navel orange (in-season citrus) 1 (2 tbsp juice + some zest optional) (from list: oranges available)
- Organic Red Cabbage (in-season) 2 cups shredded $1.99 per 1 lb
- Green onions 2, thinly sliced $1.19
- Butter lettuce (or romaine hearts) 1 head butter lettuce (8–12 leaves) $3.49 (butter lettuce) or $5.49 (romaine hearts)
- Soy sauce 2 tbsp
- Brown sugar or honey 1 tbsp
- Rice vinegar or apple cider vinegar 1 tbsp
- Chili flakes or hot sauce to taste
- Salt & black pepper to taste
Instructions
- Prep the slow cooker (use the amounts): Place 1 small sliced onion and 3 smashed garlic cloves in the bottom of the slow cooker.
- Season the pork (use the amounts): Pat dry 1.5 lb pork shoulder. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
- Add braising liquid (use the amounts): Pour in 1/2 cup low-sodium chicken broth. Add 2 tbsp soy sauce, 1 tbsp brown sugar (or honey), and chili flakes/hot sauce to taste.
- Slow cook: Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the pork shreds easily.
- Shred and season (use the amounts): Remove pork to a bowl and shred with two forks. Stir in 1 tbsp lemon juice and 2 tbsp orange juice (from 1 orange). If it needs more punch, add 1–2 tsp vinegar or a splash more soy.
- Make quick citrus slaw (use the amounts): In a bowl, toss 2 cups shredded red cabbage with 1 tbsp vinegar, a pinch of salt, and 1 tsp orange zest (optional). Fold in 2 sliced green onions.
- Assemble lettuce cups: Separate and rinse 8–12 butter lettuce leaves. Fill each leaf with warm shredded pork and top with citrus slaw.
- Serve: Eat as lettuce wraps. (Bonus: stash leftover pork for tomorrow’s rice bowl or sandwich.)
Health notes: ~500–700 kcal per serving depending on added sauces. High protein; lettuce cups keep it lighter than buns/tortillas. Watch added sugar in sauce; load up on slaw for fiber and vitamin C.
Drink pairing: The sweet-savory pork and citrus slaw like aromatic whites or light chillable reds. - Best match: off-dry Riesling (balances savory + tang). - Also great: Gewürztraminer (lychee/spice) or Beaujolais (Gamay) served slightly chilled. Local-ish bottle idea: Washington State Riesling is widely available in NV and tends to be excellent value.