Ingredients
For the crockpot pork –
- 4 lb (2 kg) Pork Butt or Pork Shoulder
- 1 Tablespoon (15 ml) liquid smoke
- 3 Tablespoons sea salt
For the salsa and lettuce wraps –
- 3 tomatoes, diced
- 1 bell pepper, diced
- 4 Tablespoons (60 ml) olive oil
- 2 teaspoons (10 ml) apple cider vinegar
- 1 head of iceberg lettuce, broken into individual leaves
Instructions
- Mix the liquid smoke and sea salt together.
- Use a fork or knife to make some small holes or slits in the pork – this helps to get the flavor in.
- Rub the liquid smoke salt mixture into the meat.
- Place into your slow cooker or crockpot and cook on low for 8 hours until the meat is very tender.
- Make the salsa by mixing together the tomatoes, bell pepper, olive oil, and vinegar.
- Shred the pork and enjoy in lettuce wraps with a scoop of the salsa.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 1 g
Nutrition
- Calories: 394
- Sugar: 1 g
- Fat: 28 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 32 g