
Pulled Pork and Egg Lettuce Wrap

Pulled Pork and Egg Lettuce Wrap
Yield: 12 servings
Yield: 12 servings
Blend cayenne pepper, garlic powder, onion powder, sugar and salt; rub on pork shoulder. Grill over low heat or bake at 275° F for 1-1/2 hours.
Transfer pork to saucepot. Pour barbecue sauce over pork. Cover and simmer until fork tender. Remove from sauce; cool pork slightly, then shred. Reserve 3/4 cup sauce.
Melt butter in large nonstick pan; add jalapeño and cook for 1 minute over medium heat.
Add eggs. Cook and scramble until eggs are firm throughout with no visible liquid egg remaining.
Spoon 2 oz. pulled pork and 1/4 cup eggs onto a lettuce leaf. Top with 1 tablespoon reserve barbecue sauce.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).
cayenne pepper |
2 tbsp.
|
garlic powder |
2 tbsp.
|
onion powder |
2 tbsp.
|
sugar |
1/4 cup
|
kosher salt |
1 tbsp.
|
pork shoulder |
2 lb.
|
barbecue sauce |
64 oz. (2 qt.)
|
butter |
2 oz.
|
medium jalapeño pepper, minced |
1
|
eggs, beaten |
1 lb., 5 oz.* (12 large)
|
leaves Bibb or Boston lettuce |
12
|
* If using frozen or liquid whole egg product. |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.