Paleo Pulled Pork Burger
Indulge in the flavorful simplicity of a Paleo Pulled Pork Burger, the ultimate low-carb, gluten-free comfort food. This recipe features tender, juicy pork shoulder slow-cooked in a robust blend of coconut aminos, apple cider vinegar, and a smoky spice rub, creating irresistible pulled pork that's bursting with depth and richness. Paired with a refreshing homemade coleslaw made from crisp green cabbage, vibrant carrots, and tangy Dijon mustard dressing, every bite strikes the perfect balance of savory and zesty. Wrapped in crunchy lettuce leaves instead of a traditional bun, this paleo-friendly burger is a wholesome twist on a classic favorite. Perfect for meal prep or a crowd-pleasing dinner, this dish highlights the art of clean eating without sacrificing flavor.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (or pork butt)
- 2 tablespoons coconut sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup coconut aminos
- 0.5 cup apple cider vinegar
- 1 cup water
- 2 cups green cabbage
- 1 large carrot
- 0.5 medium red onion
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 8 pieces large lettuce leaves
Instructions
In a small bowl, combine the coconut sugar, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Rub this spice mixture evenly over the pork shoulder.
Place the pork shoulder in a slow cooker. Add the coconut aminos, apple cider vinegar, and water around the pork.
Cover and cook on low for 8-10 hours, or high for 4-5 hours, until the pork is tender and easily shredded with a fork.
While the pork is cooking, prepare the coleslaw: finely shred the green cabbage and carrot and slice the red onion thinly.
In a large mixing bowl, combine the shredded cabbage, carrot, and onion.
In a separate small bowl, whisk together olive oil and Dijon mustard, then pour this dressing over the vegetable mixture and toss to coat evenly.
Once the pork is cooked, remove it from the slow cooker and use two forks to shred the meat.
To assemble the burgers, lay out the large lettuce leaves. Spoon a generous amount of pulled pork onto each leaf and top with the coleslaw mixture.
Fold the lettuce leaves over to encase the filling and serve immediately.
Nutrition Facts
Calories |
3043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7668 mg | 333% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 82.4 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
