Make (or measure) your paleo BBQ sauce: If you're using your homemade sauce, measure 3/4 cup and skip to step 3. To make the quick paleo BBQ sauce: whisk together 1/2 cup tomato sauce, 2 tbsp honey, 2 tbsp apple cider vinegar, 1 tbsp coconut aminos, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp Dijon (optional), a pinch of cayenne and 1/4 tsp salt. Simmer gently in a small saucepan 4–6 minutes to meld flavors and slightly reduce — simmering concentrates the tomato and honey flavors and cooks the raw edge off the sauce.

Build the paleo coleslaw: In a medium bowl combine 1 cup shredded cabbage and 1/4 cup shredded carrot. Stir together 3 tbsp paleo mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard (optional), 1/8–1/4 tsp salt and a few grinds of black pepper. Toss the dressing with the vegetables until just combined. Let it rest chilled while you warm the pork — resting lets the salt and acid soften the cabbage slightly without making it soggy.

Taste and season the pork: Place 8 oz cooked shredded pork in a bowl and season lightly with a pinch of salt and a few grinds of black pepper. Even cooked meat benefits from a little finishing salt to brighten the flavor.

Warm and sauce the pork: Heat 1 tbsp avocado oil in a large skillet over medium heat until shimmering. Add the shredded pork and spread it into an even layer. Let it sit 1–2 minutes to re-crisp a few edges — this gives texture and a slightly caramelized note. Stir and cook 2–3 more minutes until warmed through. Pour in 3/4 cup of the paleo BBQ sauce and toss to coat. Cook 1–2 minutes more so the sauce clings to the meat and reduces slightly; this step blooms the spices in the sauce and helps the pork absorb the flavor.

Adjust the sauce: Taste the sauced pork and adjust acidity and salt — if it feels too sweet, stir in 1 tsp apple cider vinegar; if it needs depth, add 1 tsp coconut aminos or a pinch more smoked paprika. Small tweaks after heating are the quickest way to balance BBQ flavors.

Prepare the lettuce cups: Select whole, unblemished butter lettuce or romaine leaves. Rinse and spin dry, then pat dry with paper towels. Keeping leaves dry prevents them from becoming soggy. If romaine leaves are large, trim the thick stem so they fold easily.

Assemble the wraps: Spoon 2.5–3 oz (about 1/3 of the warmed sauced pork) into the center of each lettuce leaf or divide among 4 leaves per person for smaller bites. Top with 1/2 cup (per person) of the paleo coleslaw and sprinkle with chopped chives or scallion. A squeeze of lime brightens the whole dish — offer lime wedges at the table.

Plate and finish: Arrange 4 assembled wraps per person on a platter, garnish with extra smoked paprika for color if desired, and serve immediately so the lettuce remains crisp.

Storage and reheating: Store leftover pork and BBQ sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth covered for 3–4 minutes to keep the meat moist. Keep coleslaw chilled and dress it fresh with a squeeze of vinegar if it tastes flat after refrigeration.