Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 2015


Credit: Romulo Yanes; Styling: Lindsey Lower

Recipe Summary

30 mins
13 hrs 30 mins
Serves 10 (serving size: 3 wraps)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

218 calories; fat 11.1g; saturated fat 3.2g; mono fat 5.8g; poly fat 1.2g; protein 23g; carbohydrates 5g; fiber 1g; cholesterol 76mg; iron 2mg; sodium 589mg; calcium 37mg.