Slow Cooker Pasilla Pulled Pork Lettuce Wraps Recipes

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GRILLED PORK LETTUCE WRAPS



Grilled Pork Lettuce Wraps image

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 24

4 cloves garlic, minced
2 tablespoons finely chopped fresh lemongrass
2 shallots, finely chopped
1/4 cup packed light brown sugar
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil, plus more for brushing
Kosher salt and freshly ground pepper
1 1/2 pounds thin boneless pork chops
1/2 cup fresh lime juice
2 tablespoons fish sauce
3 tablespoons granulated sugar
Kosher salt
1 tablespoon grated carrot
1 teaspoon Asian chile sauce, such as sambal oelek
1 clove garlic, minced
1 head Boston lettuce, leaves separated
1/2 bunch mint
1/2 bunch basil
1/2 bunch cilantro
1 English cucumber, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 cup prepared fried shallots, scallions or onions
1 bag Asian shrimp chips

Steps:

  • Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
  • Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.
  • Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.

SPICY PORK LOIN AND LETTUCE WRAPS



Spicy Pork Loin and Lettuce Wraps image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pieces (about 2 pounds) pork tenderloin, trimmed of silver skin
Kosher salt
1/2 teaspoon sweet paprika
2 tablespoons canola oil
3 tablespoons white vinegar
3 tablespoons dark soy sauce
3 tablespoons honey
3 tablespoons fish sauce
3 tablespoons freshly grated ginger, skin on
6 scallions, minced, green and white parts both
36 to 40 medium to large Bibb lettuce leaves
1 small Fresno chili, thinly sliced
12 stems cilantro (about 1/2 cup leaves), stemmed

Steps:

  • Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
  • Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
  • Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
  • Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.

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