Yield: 12 servings.
24 large whole lettuce leaves (butter, green or red leaf, or romaine)
4 cups shredded purple cabbage
4 red radishes, thinly sliced
2 large carrots, peeled and shredded
3 green onions, sliced
¼ cup vinegar-based barbecue sauce (Lynn likes Mossy’s Most Wanted from Carolina Beach)
3 tablespoons canola oil
2 to 2½ pounds shredded cooked pork
Fresh cilantro (for garnish)
Wash lettuce leaves and pat dry with paper towels. Set aside. In a large bowl, combine cabbage, radishes, carrots, and green onions. Pour barbecue sauce and canola oil over cabbage mixture and toss.
In a skillet, heat shredded pork for 2 minutes or until pork is heated through. Assemble lettuce wraps when ready to serve. Place 2 to 3 ounces of pork on each lettuce cup. Top with purple cabbage slaw and garnish with fresh cilantro.