Pulled Pork Lettuce Wraps
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Ingredients
2 tablespoons sugar
2 ¼ teaspoons kosher salt
1 (2 1/2 lb) boneless pork shoulder, trimmed
1 tablespoon grated peeled fresh ginger
2 tablespoons sherry or white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons unsalted chicken stock (such as Swanson)
1 tablespoon gochujang (korean chili paste)
1 ½ teaspoons low-sodium soy sauce
¼ cup green onion, thinly sliced
30 Boston lettuce leaves (approximately 2 heads)
1 cup thinly sliced radish
Lime wedges (optional)
To make
Combine sugar and salt in a small bowl. Place the pork in a large bowl; sprinkle evenly with the sugar mixture. Cover and refrigerate overnight.Preheat the oven to 300°. Place the pork on a wire rack set inside the roasting pan. Place the pan in the oven; bake for 4 hours or until the thermometer reads 210 °, drizzling the sauce occasionally. Remove from the oven; let stand for 30 minutes. Chop the pork with 2 forks.Combine the ginger and the next 5 ingredients (with soy sauce), stirring with a whisk. Add the onion. Leave half of the sauce. Roll the shredded pork in the remaining half of the sauce. Spread the pork evenly over the lettuce leaves. Top with radishes; drizzle with remaining sauce. Serve with lime wedges, if desired.
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Author:Admin
Published: 11/20/2023 9:08 PM
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