Hellobee

I just finished my first Whole30 (yes, I realize I’m a couple years late to this bandwagon) and learned a lot from the experience. I also got to develop some healthy recipes, like these slow cooker pork lettuce wraps, which were one of my favorite things to eat during that month. I feel a little like I cheated with this one, because pork is so flipping good on its own, but there are a few tricks here that make it an especially handy meal for anyone adopting a mostly protein-and-veggies diet.

Here’s the thing: I didn’t find the Whole30 challenging from a cravings perspective, but I did find it hard to figure out what the heck to eat. I usually fill out my meals with grains, so living without rice or tortillas made me rethink my typical meal planning process. That’s where the cabbage comes into this recipe; it bulks up the pork filling, and since it cooks under the meat in the slow cooker, it soaks up the drippings to become satisfyingly savory. The onions and balsamic bring in sweetness, eliminating the need for refined sugar.

Even though a vegetable is already part of the slow cooker pork, I added nutrition and refreshing contrast by reworking the recipe into lettuce wraps. The lettuce base and carrot and radish garnish bring color and crunch – always a good idea for braises or slow cooker recipes. If you love heat like I do, I recommend piling on pickled jalapenos too.

It’s a delicious and easy dinner, whether or not you’re doing a Whole30.

Slow Cooker Pork and Cabbage Lettuce Wraps

2 yellow onions, thinly sliced
1 medium head green cabbage, cored and thinly sliced
1 1/2 teaspoons salt, divided use
2 1/2 – 3 pound boneless pork butt or shoulder
2 tablespoons balsamic vinegar
1/4 cup chicken stock or water
lettuce leaves (butterhead, romaine, or iceberg), washed and patted dry
Optional garnishes: julienned carrots, radish slices, pickled jalapenos, sweet onion

Place the onion, cabbage, and 1/2 teaspoon salt in the slow cooker, and toss to combine. Top with the pork and sprinkle with the remaining teaspoon salt. Add the balsamic vinegar and stock or water. Cook on low for 8 hours.

Use two forks to gently shred the cooked pork, then stir with the cabbage and onion mixture to evenly distribute. Save any excess liquid for storing and reheating leftovers.

Serve the pork mixture in lettuce wraps, topped with fresh vegetables and pickled jalapenos.