Pulled Pork Lettuce Cups
with pineapple smoothie
Leftover pulled pork, jalapenos, and cashews give these lettuce cups layers of texture and flavor. We think you'll love the unexpected combination of sweet and spicy in the cups when paired with a refreshing tropical smoothie on the side.
Ingredients
- Green onions - 1 stalk, chopped, green and white parts combined
- Jalapenos - 1, diced
- Lettuce, romaine - 12 leaves
- Hawaiian Pulled Pork (leftover from Monday) - ~1 cup
- Cashews - 1/2 cup
- Hot sauce (opt) - for serving
- Pineapple, fresh or canned - 2 cups, diced
- Bananas - 1
- Coconut milk - 1/2 cup
- Ice - 1 cup
- Water - 3/4 cup (sub orange juice)
Nutrition Facts
Prep
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Green onions / Jalapenos - Prep as directed. Combine green and white parts of green onions. Store jalapenos separately. (Can be done up to 4 days ahead)
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Pineapple - If using fresh pineapple, chop. If using canned pineapple, drain. (Can be done up to 2 days ahead)
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Make pineapple smoothie - Combine pineapple, bananas, coconut milk, ice, and water in a blender. Blend until smooth. Add some additional water, if needed, to reach a smooth, pourable consistency.
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Romaine - Separate leaves. (Can be done 1 day ahead)
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Make
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If you want to enjoy pulled pork warmed, heat it with a splash of water in a saucepan or warm up in the microwave.
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Assemble lettuce cups by filling each Romaine leaf with pork and then topping them with green onions, jalapenos, cashews, and some hot sauce. Or just set everything out for everyone to assemble their own. Serve with smoothie on the side.
Nutrition Facts
Reviews
Ratings
22 reviews
Turned out great! Bought frozen dough, dethawed overnight and used 14 in pizza pan. Used jarred jalapenos instead of fresh. Had to cook about 5 min longer than recipe called for.
0 HelpfulI love this tomato sauce recipe. The pizza overall was really tasty and filling, but of course I am impatient/messed up the dough situation. Need to be more careful next time, to not let it thaw in the fridge so long and also to get it evenly spread out on the pan for a consistent texture. I was surprised though that most of it came out structured/crispy, despite the massive load of (tasty) toppings. I had kept half of my pork non-marinated and then drizzled a bit of that sauce on the pizza before baking, which I think added *just* the right amount of that flavor.
0 HelpfulMy pizza ended up a bit soggy in the middle from all the toppings - perhaps I should have prebaked it a bit longer - but it was really delicious, and so filling with all the toppings that I ended up not making the salad.
0 HelpfulLoved the concept of leftover pork to make pizza. Good sauce recipe. Would use a diffent flavoring of pulled pork tho. Should have split up the pulled pork for the sammies so that the cup for this recipe would be not as hoisen-y tasting.
0 Helpful