How to Make...

Slow Cooker Pineapple BBQ Pork Lettuce Wraps

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Diet: Gluten Free
  • Yield: 6-8 1x
  • Scale:


for the pineapple BBQ pork:

  • 1.5 lbs pork loin (can sub another cut but I prefer the leaner cut)
  • 2 cups Paleo BBQ Sauce, divided
  • 1 1/2 cups pineapple juice (can also sub water)

for the lettuce wraps:

  • 2 stalks romaine lettuce, leaves removed. Can also use bib lettuce
  • 1 cup shredded purple cabbage
  • 1 cup matchstick carrots
  • 1 large avocado, pitted and cut into chunks
  • 1 medium pineapple, cored and cut into chunks
  • 1/2 cup diced green onions


1. In a 4-6 quart slow cooker, add pork loin and pineapple juice. Cover pork with about 1 cup of the Paleo BBQ Sauce, reserving the rest for later. Cook on low for 6-8 hours, or high for 4 hours. flipping pork over half way through if possible.
2. Once the pork has fully cooked, carefully drain most of the liquid from the slow cooker–you can leave about 1/2 cup or so.
3. Shred the pork with two forks, then add in the remaining cup of Paleo BBQ Sauce. Stir together.
4. Prepare the lettuce wraps: lay out the lettuce leaves and fill with about 1/4 cup of pork. Add on carrots, cabbage, avocado, and pineapple. Garnish with green onions and maybe some paleo ranch dressing, if you wish. Enjoy!

Recipes Notes:

This recipe is great for meal prep and makes awesome leftovers. You can even prepare cauliflower rice to make a bowl meal out of it too.