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)
How to Make It
Combine sugar and salt in a small bowl. Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight.
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.
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.
We had roasted half a package of pork shoulder from Costco (so a huge amount of pork!) and had quite a bit of leftover lightly seasoned pulled pork that we didn't need for our first recipe. I was debating just throwing some barbecue sauce on it when I came across this recipe I had torn out and stuck in my recipe file. It was a nice way to use the pork. The sauce is delicious and went together quickly. The next time I make this however, I will double the amount of sauce. We didn't feel there was enough to adequately coat that amount of pork. I'd rather have too much and hold some back then not have enough, as I felt this time.
I adapted this recipe to make in a slow cooker so dinner would be ready when I got home from work. The pork stays so tender and I loved the crunch of the radishes! For step-by-step photos and instructions for my adaptation, go to: http://www.icancookthat.org/2015/06/pulled-pork-lettuce-wraps.html
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