Pulled Pork Lettuce Wraps Recipes

SMOKED PULLED PORK LETTUCE WRAPS WITH ASIAN DIPPING SAUCE

Smoked Pulled Pork Lettuce Wraps with Asian Dipping Sauce image

A fun way to jazz up lettuce wraps. Use leftover pulled pork and combine with this Asian inspired sauce. Top with your favorite veggies and pair with a crisp Riesling.

Provided by Mary Cressler | Vindulge

Categories easy

Time 25m

Number Of Ingredients 15

Ingredients

1 cup soy sauce
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1/4 cup green onion
1 sprig rosemary (about 4-6 inches, the whole sprig, no need to break apart or chop)
1 garlic clove
1/4 teaspoon fresh ginger (grated or just a whole chunk)
1 tablespoon honey
1 tablespoon slurry (a mix of 1 tablespoon water and 1 tablespoon cornstarch, this will help the mix thicken)
2 cups pulled pork (approximately 1 lb)
2 carrots (julienned)
2 cups purple cabbage (shredded or julienned)
1 head Boston (or "Butter" lettuce, leaves separated)
1/2 cup green onions (chopped (for topping))
1/4 cup cilantro (chopped (for topping))

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

Hawaiian Pulled Pork Lettuce Wraps image

We love this easy slow-cooker recipe on Sunday afternoons. It's equally comforting and light for lunch or dinner. We serve ours with sweet potato oven fries and roasted green beans. -Arlene Rakoczy, Gilbert, Arizona

Provided by Taste of Home

Categories Dinner

Time 6h10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 teaspoon rubbed sage
1 teaspoon salt, divided
1/4 teaspoon pepper
1 can (20 ounces) unsweetened crushed pineapple, undrained
2 tablespoons minced fresh gingerroot
18 Boston or Bibb lettuce leaves
Thinly sliced green onions, optional

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.

Nutrition Facts : Calories 430 calories, Fat 23g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.

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