JesseEatzLean, slow-smoked pork shoulder served in crisp lettuce wraps with a signature sugar-free Carolina vinegar mop sauce.
In a small bowl, combine garlic powder, onion powder, smoked paprika, black pepper, and salt to create a dry rub.
Apply the dry rub evenly over the trimmed pork shoulder, pressing it into the meat. Let it sit at room temperature for 30 minutes.
Trimming the fat cap is essential for hitting our lean macro targets.
Preheat your smoker or oven to 250°F (120°C). Place the pork inside and cook until the internal temperature reaches 200°F and the meat is tender enough to shred.
If using an oven, use a roasting pan with a rack to let rendered fat drip away.
While the pork cooks, whisk together apple cider vinegar, water, red pepper flakes, hot sauce, and monk fruit sweetener in a small saucepan. Simmer for 5 minutes, then cool.
Remove the pork and let it rest for at least 20 minutes before shredding with two forks. Remove any remaining visible fat pockets during shredding.
Toss the shredded pork with half of the vinegar sauce. Serve 4 oz portions in lettuce wraps, drizzled with the remaining sauce.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.