Smokehouse - Lettuce Wrap Recipe

Prepare pork

Trim excess fat from the pork shoulder leaving a thin fat cap. Pat dry with paper towels. Rub the pork all over with the yellow mustard to help the rub adhere, then evenly coat with the smoke rub, kosher salt, and black pepper. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor.

Preheat smoker

Preheat your smoker or a grill set for indirect cooking to 225°F (107°C). Add hickory wood chips/chunks to the smoker box or charcoal for a steady, mild smoke.

Smoke pork

Place the pork shoulder fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the meat, avoiding bone if present. Smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on size. Every 60–90 minutes, spritz the pork with apple juice to maintain moisture. Maintain consistent smoker temperature and smoke for a deep smoky flavor.

Rest and pull

When the pork reaches 195–203°F, remove it from the smoker and tent loosely with foil. Let rest for 30–45 minutes to allow juices to redistribute. Using two forks (or meat claws), shred the pork into bite-sized pieces. Discard any large pieces of fat. Reserve any pan juices and mix a few tablespoons into the shredded pork to keep it moist.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce, ground mustard, water, and salt in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, for 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning (add more sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and set aside. If desired, whisk 2–3 tablespoons of this sauce into the shredded pork to coat; reserve additional sauce for serving.

Prepare lettuce leaves: Gently separate and wash butter lettuce leaves, then spin or pat dry. Choose the largest intact leaves for wrapping.

Warm the shredded pork: If the pork has cooled, gently reheat in a skillet over medium-low with 1–2 tablespoons of reserved sauce or pan juices until warmed through (about 4–6 minutes). Optionally finish the pork with a light spritz of applewood/hickory smoke or drizzle olive oil and a quick sear in a hot pan for 1 minute to add caramelization.

Build the wraps: Place 2–3 tablespoons of shredded smoked pork in the center of a lettuce leaf. Spoon 1–2 teaspoons of the smoky BBQ sauce over the pork. Top with a small handful (about 1–2 tablespoons) of thinly sliced red cabbage for crunch, a sprinkle of green onion, a few pickled jalapeño slices to taste, and a pinch of chopped cilantro. Add crumbled smoked cheddar or queso fresco if using. Squeeze a little lime over the filling.

Serve: Fold lettuce edges up around the filling to make a neat wrap and serve immediately with extra BBQ sauce and lime wedges on the side. Provide napkins — these are hand-held and slightly messy.

For an extra smoky aroma, lightly brush the assembled wraps with a teaspoon of olive oil and give a very quick pass on a hot grill (grill plank or griddle) for 10–15 seconds per side to slightly wilt the lettuce and warm the filling, or use a handheld smoke gun to impart additional smoke. Serve immediately.