Pulled Pork Lettuce Wraps

I am a carb fanatic — I’d eat pasta with some day-old bread every single day if I could. But on really hot summer days, sometimes you need something that feels lighter while still filling you up. Cooking Light’s Pulled Pork Lettuce Wraps are a nice filling meal that are perfect on warm days; pulled pork is wrapped in Boston Bibb lettuce rather than added to a roll. The result is a super yummy and crunchy dinner!

I use my slow cooker year-round and this adaptation is no exception. Slow Cookers are such a simple way to get an awesome meal on the table in no time. Plus, it gives your oven a break!

Ingredients:

• 2 tablespoons sugar
• 2 1/4 teaspoons kosher salt
• 1 white onion, quartered
• 1 (2 1/2-pound) boneless pork shoulder, trimmed
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons sherry
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted chicken stock
• 1 tablespoon gochujang (Korean chile paste) (gluten free is available)
• 1 1/2 teaspoons low-sodium soy sauce (or coconut aminos to make gluten free)
• 1/4 cup thinly sliced green onions
• 30 Boston lettuce leaves (about 2 heads)
• 1 cup thinly sliced radishes
• Lime wedges (optional)

A couple of notes:

• this recipe involves a few minutes prep the night before, and the morning of
• gochujang is a Korean chile paste that can be found in specialty shops, or online

Combine sugar and salt in a small bowl.

Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight.

Cut a white onion into quarters and place in your slow cooker (the pork will rest on the onions so may a rectangle roughly the size of your roast.)

Add the pork shoulder on top of the onion pieces, cover, and cook on LOW for 6-8 hours.

Remove the pork from the slow cooker and shred with 2 forks. Shred the onions as well. Discard the drippings from the slow cooker.

Combine the ginger, sherry, olive oil, chicken, stock, gochujang, and soy sauce to a small bowl, whisking to combine. Reserve half the sauce.

Drizzle the remaining half of the sauce over the shredded pork and toss to combine.

Fill each lettuce leaf with pork, top with sliced radishes and green onions, and drizzle with the reserved sauce. Serve with lime wedges, if desired.

I made the mistake of leaving these home with my fiance, and when I came home, they were nearly gone! The gochujang is the key ingredient in this recipe; it adds subtle spice and earthiness to the pork that is so satisfying.

I loved the crunch of the radishes, and a squeeze of lime really adds awesome flavor to the wraps!

Print

Slow Cooker Pulled Pork Lettuce Wraps

Slow cooked pork shoulder, shredded and then tossed in a gochujang sauce, served in lettuce wraps

Course Main Course

Keyword Lettuce, Pork Tenderloin, Pulled Pork, Slow Cooker, Wraps

Prep Time 8 hours hours

Cook Time 8 hours hours 30 minutes minutes

Total Time 16 hours hours 30 minutes minutes

Servings 8 servings

Ingredients

• 2 tablespoons sugar
• 2 1/4 teaspoons kosher salt
• 1 white onion quartered
• 1 2 1/2-pound boneless pork shoulder, trimmed
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons sherry
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted chicken stock
• 1 tablespoon gochujang Korean chile paste (gluten free is available)
• 1 1/2 teaspoons low-sodium soy sauce or coconut aminos to make gluten free
• 1/4 cup thinly sliced green onions
• 30 Boston lettuce leaves about 2 heads
• 1 cup thinly sliced radishes
• Lime wedges optional

Instructions

• Combine sugar and salt in a small bowl.
• Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight.
• Cut a white onion into quarters and place in your slow cooker (the pork will rest on the onions so may a rectangle roughly the size of your roast.)
• Add the pork shoulder on top of the onion pieces, cover, and cook on LOW for 6-8 hours.
• Remove the pork from the slow cooker and shred with 2 forks. Shred the onions as well. Discard the drippings from the slow cooker.
• Combine the ginger, sherry, olive oil, chicken, stock, gochujang, and soy sauce to a small bowl, whisking to combine. Reserve half the sauce.
• Drizzle the remaining half of the sauce over the shredded pork and toss to combine.
• Fill each lettuce leaf with pork, top with sliced radishes and green onions, and drizzle with the reserved sauce. Serve with lime wedges, if desired.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

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