ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pulled Pork Lettuce Wraps

Photo: Romulo Yanes; Styling: Lindsey Lower

Hands-on time 30 mins
Total time 13 hrs, 30 mins
Yield

Serves 10 (serving size: 3 wraps)

Ingredients

  • 2 tablespoons sugar
  • 2 1/4 teaspoons kosher salt
  • 1 (2 1/2-pound) 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 chile paste)
  • 1 1/2 teaspoons lower-sodium soy sauce
  • 1/4 cup thinly sliced green onions
  • 30 Boston lettuce leaves (about 2 heads)
  • 1 cup thinly sliced radishes
  • Lime wedges (optional)

Nutrition Information

  • calories 218
  • fat 11.1 g
  • satfat 3.2 g
  • monofat 5.8 g
  • polyfat 1.2 g
  • protein 23 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 76 mg
  • iron 2 mg
  • sodium 589 mg
  • calcium 37 mg

How to Make It

  1. Combine sugar and salt in a small bowl. Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight.

  2. Preheat oven to 300°. Place pork on a rack set inside a roasting pan. Place pan in oven; bake 4 hours or until a thermometer registers 210°, basting occasionally with drippings. Remove from oven; let stand 30 minutes. Shred pork with 2 forks.

  3. Combine ginger and next 5 ingredients (through soy sauce), stirring with a whisk. Stir in onions. Reserve half of sauce. Toss shredded pork in remaining half of sauce. Divide pork evenly among lettuce leaves. Top with radishes; drizzle with reserved sauce. Serve with lime wedges, if desired.