Pork Picadillo Lettuce Wraps /Recipe Share

Pork Picadillo Lettuce Wraps



  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 1 large onion, chopped
  • 1 small Granny Smith apple, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/2 cup golden raisins
  • 1/2 cup chopped pimiento-stuffed olives
  • 24 Bibb or Boston lettuce leaves
  • 1/4 cup slivered almonds, toasted


  • Mix garlic and seasonings; rub over pork. Transfer to a 5-qt. slow cooker. Add onion, apple, sweet pepper and tomatoes. Cook, covered, on low 2-1/2 to 3 hours or until meat is tender.
  • Remove pork; cool slightly. Shred meat into bite-size pieces; return to slow cooker. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.
Nutrition Facts

1 filled lettuce cup: 75 calories, 3g fat (1g saturated fat), 21mg cholesterol, 235mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 8g protein.

Originally published as Porky Picadillo Lettuce Wraps in Taste of Home Everyday Slow Cooker & One Dish Recipes 2015


Thank you for reading 🙂


5 thoughts on “Pork Picadillo Lettuce Wraps /Recipe Share

    1. Filosopete

      Hehehe I don’t 🙂 Used to eat pork when younger, the learned over time why God warned against it, as it causes cancer. (They luckily didn’t mention BACON hahaha) But, fifteen years ago, we lived on a farm with large industrial pigsties and, after what I had seen there, I don’t need religion to tell me why it “ain’t no food.” Pigs are the most heinous things, fit for demons to live in. 🙂 🙂

      Something interesting: some Bibles read “and, with that, Jesus declared all food clean.” Well, that never was part of Scripture until a monk decided to lend God a hand with translation and slipped it in, at least two centuries later.

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