Tired of the same old barbecue sauce with your pulled pork? These Pulled Pork Lettuce Wraps swap heavy sauces and buns for a bright, soy-forward dipping sauce and crisp lettuce cups. They’re a light, flavorful way to use leftover smoked pulled pork, with an easy sauce that balances sweet and savory notes. Perfect for weeknight dinners, gatherings, or Taco Tuesday with an Asian twist.
Table of Contents
- Ingredients For The Sauce
- Smoked Pulled Pork Lettuce Wraps with Soy Dipping Sauce
- Lettuce Wraps Ingredients
- Wine Pairing for Pulled Pork Lettuce Wraps
- More Recipes for Leftover Pulled Pork
- Pulled Pork Lettuce Wraps with Soy Dipping Sauce
We love Taco Tuesday because it’s flexible and fast, but sometimes leftover pulled pork calls for a lighter, brighter preparation. These lettuce wraps replace the familiar BBQ-cheddar combo with Asian-inspired flavors—soy, ginger, garlic and a splash of balsamic—producing a sauce that complements smoky pork without overwhelming it. The crunchy vegetables and fresh herbs bring texture and lift.
Ingredients For The Sauce
The sauce should be a balanced mix of savory, sweet and aromatic elements, reduced to a glossy, spoonable consistency. Use a small serving bowl or spoon for guests to add sauce to their wraps.
- Soy sauce (low sodium recommended; tamari works for gluten-free)
- Balsamic vinegar
- Green onions, sliced
- Brown sugar
- Honey
- Fresh ginger, grated
- Garlic clove, finely diced
- Sprig of rosemary (4–6 inches; add whole and strain out before serving)
- Slurry: 1 tablespoon water + 1 tablespoon cornstarch (to thicken)
Smoked Pulled Pork Lettuce Wraps with Soy Dipping Sauce
Any pulled pork will work—leftover smoked pork shoulder, crockpot pulled pork, or store-bought shredded pork. The goal is warm, flavorful meat to fill the lettuce cups. This method is fast: warm the pork, toss a bit of sauce into the meat, and reserve the rest for drizzling at the table.
- Warm the pulled pork in a medium skillet over medium heat. When nearly heated through, add 2–4 tablespoons of the finished sauce and stir to coat. Remove from heat and keep warm.
- Make the sauce while the pork warms: combine soy sauce, balsamic vinegar, brown sugar, sliced green onions, whole rosemary sprig, garlic, grated ginger and honey in a small saucepan. Bring to a boil, then reduce to a simmer to concentrate the flavors.
- After 10–12 minutes of simmering, strain the sauce to remove the rosemary and any solids. Return the strained sauce to the pan and whisk in the slurry (cornstarch mixed with water).
- Simmer another 8–10 minutes until the sauce thickens to a syrupy consistency—similar to maple syrup but a touch thinner than honey. Taste and adjust sweetness or acidity if needed. Reserve most of the sauce for serving and toss a few tablespoons with the pork.
Lettuce Wraps Ingredients
The contrast between warm, savory pork and cold, crunchy vegetables is the heart of these wraps. Prep your toppings while the sauce reduces. Here are our favorite components—feel free to swap in what you have on hand.
- Warm pulled pork
- Butter lettuce, leaves separated
- Carrots, julienned
- Red cabbage, shredded or julienned
- Green onions, chopped
- Cilantro, chopped
- Toasted sesame seeds
Other great options: water chestnuts, snap peas, sprouts, or thinly sliced bell pepper. Assemble by spooning pork into a lettuce leaf, topping with vegetables and herbs, and drizzling with reserved sauce.
Wine Pairing for Pulled Pork Lettuce Wraps
The sauce’s soy and balsamic notes pair well with wines that have good acidity and fresh fruit character. Try a crisp Riesling to balance the smoke and sweetness—its acidity brightens the flavors and complements the tang of the sauce. Lighter red wines like Pinot Noir can also work if you prefer red: choose a fruit-forward, low-tannin bottle so it doesn’t clash with the soy-based sauce.
More Recipes for Leftover Pulled Pork
- Pulled Pork Tacos
- Pulled Pork Nachos
- Smoked Pulled Pork Hash
- Hawaiian-Style Pulled Pork Sliders with Grilled Pineapple Slaw
- Ideas and inspiration for other pulled pork leftovers
About Vindulge
Mary Cressler (certified sommelier and recipe developer) and Sean (backyard pitmaster) are the creators behind Vindulge. They are authors of the cookbooks Fire + Wine and Fire + Wine Backyard Pizza and contribute recipes and food writing focused on smoked meats, wine pairings, and approachable cooking from their farm outside Portland, Oregon.
Get a signed copy of the cookbook from the authors’ shop or publisher. Signed editions are sometimes available through the authors’ store or events.
For the smoked pulled pork technique used here, refer to a detailed smoked pork shoulder recipe. That method also includes ideas for using leftover pulled pork.
If you try this recipe, please leave a review and share photos on social media using #vindulge — the authors love to see your results.
Pulled Pork Lettuce Wraps with Soy Dipping Sauce
A quick, bright way to enjoy leftover pulled pork: toss the meat with a sweet-savory soy-balsamic sauce, pile it into butter lettuce cups and top with crunchy vegetables. Serve with a chilled Riesling or a light Pinot Noir.
Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Servings: 4
Ingredients
For the Sauce:
- 1 cup soy sauce (low sodium)
- ½ cup balsamic vinegar
- ¼ cup green onions, sliced
- 2 tbsp brown sugar
- 1 tbsp honey
- ¼ tsp fresh grated ginger
- 1 garlic clove, finely diced
- 1 sprig rosemary (4–6 inches)
- 1 tbsp slurry (1 tbsp water + 1 tbsp cornstarch)
For the Lettuce Wraps:
- 2 cups pulled pork (about 1 lb)
- 2 carrots, julienned
- 2 cups red cabbage, shredded
- 1 head butter lettuce, leaves separated
- ½ cup green onions, chopped
- ¼ cup cilantro, chopped
Instructions
For the Sauce:
- Combine soy sauce, balsamic vinegar, brown sugar, green onions, rosemary, garlic, ginger and honey in a small saucepan. Bring to a boil, then reduce to a simmer for 10–12 minutes.
- Strain the sauce to remove rosemary and solids. Return the strained liquid to the pan and whisk in the slurry. Simmer 8–10 minutes until thickened. Set aside.
For the Wraps:
- Warm the pulled pork in a skillet over medium heat. Stir in 2–4 tablespoons of the sauce to coat the meat; reserve the remainder for serving.
- Assemble: spoon warm pork into butter lettuce leaves. Top with carrots, cabbage, green onions and cilantro. Drizzle with reserved sauce and sprinkle sesame seeds if desired.
Notes
Substitute tamari for a gluten-free sauce base. Adjust sweetness with more or less honey or brown sugar. If desired, add a pinch of Chinese five spice for a deeper savory note.
Nutrition (approx.)
Calories: 360 kcal | Carbohydrates: 49 g | Protein: 23 g | Fat: 9 g | Sodium: ~3993 mg
Nutrition information is an estimate and should be used as a guide only.