Paleo Pulled Pork Burger

Indulge in the hearty, flavor-packed goodness of a Paleo Pulled Pork Burger, a grain-free twist on a classic favorite! This recipe features tender, slow-cooked pork shoulder seasoned with a smoky blend of coconut sugar, smoked paprika, and garlic, then infused with the rich umami of coconut aminos and a tangy splash of apple cider vinegar. Paired with a crisp, refreshing coleslaw made from green cabbage, carrot, and red onion, tossed in a simple Dijon mustard and olive oil dressing, this burger skips the bun in favor of large lettuce leaves for a fresh, low-carb wrap. Perfect for paleo enthusiasts or anyone looking for a clean-eating alternative, this dish is easy to prepare with a slow cooker and takes comfort food to a whole new level. Serve these juicy burgers for a crowd-pleasing meal that's wholesome, satisfying, and utterly delicious!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 4

Ingredients

• 2 pounds pork shoulder (or pork butt)
• 2 tablespoons coconut sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 cup coconut aminos
• 0.5 cup apple cider vinegar
• 1 cup water
• 2 cups green cabbage
• 1 large carrot
• 0.5 medium red onion
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 8 pieces large lettuce leaves

Directions

Step 1

In a small bowl, combine the coconut sugar, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

Step 2

Rub this spice mixture evenly over the pork shoulder.

Step 3

Place the pork shoulder in a slow cooker. Add the coconut aminos, apple cider vinegar, and water around the pork.

Step 4

Cover and cook on low for 8-10 hours, or high for 4-5 hours, until the pork is tender and easily shredded with a fork.

Step 5

While the pork is cooking, prepare the coleslaw: finely shred the green cabbage and carrot and slice the red onion thinly.

Step 6

In a large mixing bowl, combine the shredded cabbage, carrot, and onion.

Step 7

In a separate small bowl, whisk together olive oil and Dijon mustard, then pour this dressing over the vegetable mixture and toss to coat evenly.

Step 8

Once the pork is cooked, remove it from the slow cooker and use two forks to shred the meat.

Step 9

To assemble the burgers, lay out the large lettuce leaves. Spoon a generous amount of pulled pork onto each leaf and top with the coleslaw mixture.

Step 10

Fold the lettuce leaves over to encase the filling and serve immediately.

Nutrition Facts

Serving size	(1965.2g)

Amount per serving	% Daily Value*
Calories	3042.7

Total Fat 214.0g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 7668.1mg	0%
Total Carbohydrate 103.8g	0%
Dietary Fiber 12.2g	0%
Total Sugars 82.4g
Protein 169.7g	0%

Vitamin D 0IU	0%
Calcium 317.5mg	0%
Iron 15.8mg	0%
Potassium 3715.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 22.5%

Carbs: 13.7%