Instant Pot Pork Lettuce Wraps
These Pork Lettuce Wraps are perfection. Santa Maria seasoned pork roast is cooked until savory and tender in the Instant Pot, then served inside lettuce wraps, with tangy homemade quick pickled cabbage and creamy avocado.
Servings: 4 servings
Calories: 599kcal
Equipment
Ingredients
- 3.5 lb pork shoulder roast Santa Maria Style Boneless Pork Roast
- 1 head bibb lettuce or butter lettuce
- 2 medium avocados
- 1 tablespoon minced cilantro
Pickled Cabbage
- 2 cups purple cabbage thinly sliced or shredded
- 1 clove garlic
- ½ cup apple cider vinegar
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Cook the Pork Roast
- Add the pork roast and 1 cup of water or broth to your Instant Pot. Cover and turn to High Pressure (or Meat/Stew) and set to cook for 55 minutes. Alternately, to cook the pork directly from frozen, set the Instant Pot to High Pressure for 75 minutes.
- Once the pork is cooked, allow for a Natural Pressure Release (simply wait for the pressure to release, which takes about 15 minutes). Open the lid and remove the roast. Use two forks to shred the pork into bite sized pieces. Spoon a bit of the liquid over the shredded pork.
Make the Pickled Cabbage
- While the pork is cooking, make the pickled cabbage. Thinly slice the cabbage. Set it in a bowl or mason jar. Bring the apple cider, garlic, lime juice and seasonings to a simmer. Pour the mixture over the cabbage and stir it to coat. Set it on the counter and allow it to come to room temperature.
Prep the Ingredients
- Mince the cilantro and slice the limes. Wash the lettuce leaves. Wait until just before serving to dice the avocado to prevent it from browning.
Assemble and Serve
- Serve the pork, pickled cabbage, avocado, and cilantro, with slices of lime, and assemble in individual lettuce cups.
Video
Notes
- To store leftover cooked pork, transfer it to an airtight container or zip-top bag. Set in the refrigerator and use within 3-4 days. Alternatively, you can freeze leftover pork. For best results, use within 2-3 months.
- Store the leftover pickled cabbage in an airtight container in the refrigerator and use within 2 weeks.
Nutrition
Serving: 2lettuce wraps | Calories: 599kcal | Carbohydrates: 14g | Protein: 57g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 185mg | Sodium: 524mg | Potassium: 1672mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2021IU | Vitamin C: 42mg | Calcium: 90mg | Iron: 5mg
