Hawaiian Pulled Pork Lettuce Wraps Recipes

HAWAIIAN PULLED PORK

Steps:

• Set the Instant Pot in the sauté setting and add 1 tablespoon of avocado oil. Add the pork. sauté for 4 minutes or until golden brown on the outside. This may be done in batches.
• Add the chicken stock, the pineapple juice, soy sauce, ketchup, tomato paste, brown sugar, garlic, ginger and paprika.
• Close the lid and the vent and set on high pressure. Cook for 30 minutes. Let steam naturally release and open the lid.
• Remove the pork and place in a baking dish. With the help of 2 forks shred the pork.
• Set the Instant Pot on sauté and cook, stirring until the sauce has reduced and thickened. For thicker sauce dissolve the cornstarch in water to form a slurry. Add to the sauce and continue to stir.
• Add the pineapple chunks into the remaining sauce.
• Add sauce to the shredded pork 1/4 cup at a time until you get the consistency desired. Top with pineapple or serve on the side.
• Serve with the remaining sauce.

SWEET 'N SPICY PORK LETTUCE WRAPS

Steps:

• In a large skillet over medium heat, heat oil. Add ginger and garlic and cook until fragrant, 2 minutes. Add ground pork and cook until no longer pink, 5 minutes. Add hoisin sauce and Sriracha and stir until combined.
• Spoon pork into lettuce leaves and sprinkle with carrots, scallions, and sesame seeds and drizzle with Sriracha. Serve with extra hoisin, if desired.

SMOKED PULLED PORK LETTUCE WRAPS WITH ASIAN DIPPING SAUCE

Steps:

• Whisk all the sauce ingredients together in a small saucepan. Bring to a boil, then reduce to a simmer. Then strain after 12 minutes of reducing. Add back into the saucepan over heat.
• In a separate small sealed container add 1 tablespoon of water with 1 tablespoon cornstarch or flour. Add the "slurry" to the saucepan with the strained sauce. Whisk to combine. Let continue simmering for 8-10 minutes until the sauce has thickened. Set aside.
• In a large skillet heat up the pork on medium heat until warmed. Add 2-4 tablespoons of the sauce to the meat, as desired. Save the remaining sauce for topping your wraps. Remove from heat.
• Assemble lettuce wraps: Scoop pork mixture into lettuce leaves, and top with your vegetables, onions, and cilantro. Drizzle with more reserved sauce as desired.

HAWAIIAN PULLED PORK LETTUCE WRAPS

Steps:

• Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SLOW COOKER HAWAIIAN PULLED PORK

Steps:

• Trim a majority of the fat from the pork shoulder and place it in the slow cooker.
• In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, ketchup, brown sugar, garlic and ginger. Pour the mixture into the slow cooker, cover it and set it to LOW for 8 hours or HIGH for 5 hours.
• Once the pork shoulder is cooked through and reaches an internal temperature of at least 145°F, transfer it to a cutting board and pour half of the liquid from the slow cooker into a medium saucepan (discard the rest of the liquid).
• In a small bowl, whisk together the cornstarch with 3 tablespoons water.
• Once the sauce has come to a boil, whisk in the cornstarch mixture and continue boiling it until it is thick enough to coat the back of a spoon and is the consistency of syrup.
• Using two forks, shred the pork shoulder then transfer it to a large bowl. Add the pineapple then pour in the sauce and toss to combine.
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