Spicy Shredded Pork Wraps

This recipe is totally paleo/zone friendly…enjoy!


We found this BBQ recipe in the Performance Menu Cookbook, Volume 1 and use it often for an easy meal, because–hey, you've got skills to practice!  The sauce can be used with any meat, just allow for 1 cup total sauce/1 lb meat.  We've found it to be perfect for the pork roasts we get at Costco in a three-pack.  Just put it all in the crock-pot and come home to the wonderful smell of spice!  


3 lbs pork, brisket or roast (1oz = 1P)

1 cup yellow onion, chopped (2C)

2.5 cups bell pepper, chopped (2C)

2 cans El Pato Mexican tomato sauce (7.75oz yellow can)

Half bottle Valentina picante sauce (12.5 oz bottle)

2 t cumin or 2 T curry*

1 head butter lettuce

* the cumin powder will increase the spiciness, while the curry powder will mellow it and sweeten the BBQ sauce–choose your poison wisely.  


Add the pork, onion, peppers, sauces, and your choice of spice to a crock-pot.  Set it on low for 6-12 hours, it's ready when you can easily shred the meat holding two forks.  We often set this up the night before, and let it slow cook all night.  

Weigh out your desired proteins for whichever zone blocks you are trying to accomplish; the Carb blocks become almost negligible as they cook down. 

Use the butter lettuce to make yummy wraps, add some avocado for fat (1T = 1F).  Add some steamed vegetables on the side to balance out your Carbs, and finish with a crisp apple to cool your palate.  This recipe will warm your tummy and your mouth.    

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