Slow Cooker Pulled Pork Lettuce Wraps
Slow cooked pork shoulder, shredded and then tossed in a gochujang sauce, served in lettuce wraps
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!