Whole30 Pulled Pork Burger
Sink your teeth into this mouthwatering Whole30 Pulled Pork Burger, a healthier spin on a classic favorite that's perfect for anyone following a Whole30, paleo, or gluten-free lifestyle. Tender, slow-cooked pork shoulder is seasoned with a smoky blend of spices and paired with a crisp and zesty cabbage slaw, all tucked neatly into crunchy lettuce leaves for a satisfying bun-free burger experience. With a prep-friendly slaw made from vibrant red cabbage, julienned carrots, and tangy lime juice, this recipe not only bursts with flavor but also keeps things fresh and light. Easy to prepare ahead and ideal for busy weeknights, this deliciously juicy dish is a testament to how clean eating can also be indulgent. Perfect for BBQs, family dinners, or meal prep, these pulled pork lettuce burgers are sure to impress your guests and simplify your Whole30 journey!
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Recipe Information
Ingredients
- 3 pounds pork shoulder (bone-in)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large white onion, sliced
- 0.5 cup apple cider vinegar
- 1 cup chicken broth, compliant
- 2 cups red cabbage, shredded
- 1 cup carrots, julienned
- 2 tablespoons lime juice
- 0.25 cup cilantro, chopped
- 2 tablespoons avocado oil
- 0.25 teaspoon kosher salt
- 8 pieces lettuce leaves
Instructions
1. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper.
2. Rub the spice mix all over the pork shoulder, thoroughly coating all sides.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
4. Transfer the pork to a slow cooker. Add the sliced onion, apple cider vinegar, and chicken broth to the slow cooker.
5. Cover and cook on low for 8 hours, or until the pork is tender and shreds easily with a fork.
6. While the pork is cooking, prepare the cabbage slaw. In a large bowl, combine the shredded red cabbage, julienned carrots, lime juice, chopped cilantro, avocado oil, and kosher salt. Toss to mix thoroughly and refrigerate until ready to serve.
7. Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to absorb the juices.
8. To assemble the burgers, place a generous portion of pulled pork onto each lettuce leaf, top with cabbage slaw, and serve immediately.
Nutrition Facts
Calories |
4220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.4 g | 424% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 4539 mg | 197% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 26.9 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5689 mg | 121% | |
*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.
