Introduction: Craving a Tropical, Healthy Meal?
Looking for a flavorful, low-carb dish that’s perfect for summer gatherings, family dinners, or meal prep? Hawaiian Pulled Pork Lettuce Wraps are the ultimate recipe! This slow-cooker meal features tender, shredded pork infused with sweet pineapple and zesty ginger, served in crisp lettuce leaves for a fresh, tropical twist. Topped with reserved pineapple and optional green onions, it’s a healthy, crowd-pleasing option that’s easy to make. Ready to create a delicious, island-inspired dish? Let’s dive into this tasty recipe!
Overview: Why Hawaiian Pulled Pork Lettuce Wraps Are Special
Hawaiian Pulled Pork Lettuce Wraps are a vibrant, flavorful dish that combines the convenience of a slow cooker with tropical, Hawaiian-inspired flavors. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 6-8 hours cooking on Low, 15 minutes finishing, for a total of about 6.5-8.5 hours (mostly inactive).
- Difficulty Level: Easy! Simple seasoning, slow cooking, and shredding make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker delivers melt-in-your-mouth pork, while pineapple and ginger add a sweet-savory balance. Lettuce leaves replace tortillas for a low-carb, gluten-free option, and the reserved pineapple topping adds a juicy, fresh touch. This recipe serves 8-10 (about 18 wraps), perfect for families, parties, or leftovers.
This recipe is tropical, versatile, and perfect for pork lovers or fans of healthy, Hawaiian-style meals. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 (about 18 wraps) and uses simple ingredients for a bold dish. Here’s what you’ll need for the original (1x) recipe:
- For the Pork:
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 teaspoon rubbed sage
- 1 teaspoon salt, divided (1/2 teaspoon for rub, 1/2 teaspoon for finishing)
- 1/4 teaspoon pepper
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 2 tablespoons minced fresh gingerroot
- For Assembly:
- 18 Boston or Bibb lettuce leaves
- Thinly sliced green onions, optional
Why These Ingredients Matter
- Pork Shoulder: A fatty, flavorful cut that becomes tender when slow-cooked.
- Sage: Adds earthy, savory depth.
- Salt, Pepper: Enhance and balance flavors.
- Pineapple: Brings sweet, tropical juiciness and tenderizes the pork.
- Gingerroot: Adds zesty, warm spice.
- Lettuce Leaves: Crisp, low-carb wraps for a fresh bite.
- Green Onions: Optional garnish for a mild, oniony crunch.
Substitutions and Variations
- Pork: Swap with pork loin (leaner, cook 5-6 hours) or 3 pounds boneless chicken thighs (cook 4-5 hours).
- Sage: Replace with 1 teaspoon dried thyme or rosemary.
- Pineapple: Use fresh pineapple (2 cups, crushed, with 1/4 cup juice) or canned pineapple tidbits (drained).
- Gingerroot: Swap with 1 teaspoon ground ginger or 1 tablespoon ginger paste.
- Lettuce: Use romaine, iceberg, or collard greens for wraps.
- Gluten-Free: Naturally gluten-free; ensure pineapple is gluten-free.
- Spicy Version: Add 1/2 teaspoon red pepper flakes or 1 diced jalapeño with the pineapple.
- Sweet Twist: Stir in 2 tablespoons brown sugar or honey with the reserved juices.
Step-by-Step Instructions
Making Hawaiian Pulled Pork Lettuce Wraps is simple, with a hands-off slow-cooker method and easy assembly. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Trim excess fat from 1 boneless pork shoulder butt roast (3 to 4 pounds).
- Measure 1 teaspoon rubbed sage, 1 teaspoon salt (divide into two 1/2 teaspoons), 1/4 teaspoon pepper.
- Mince 2 tablespoons fresh gingerroot.
- Open 1 can (20 ounces) unsweetened crushed pineapple (do not drain).
- Wash and dry 18 Boston or Bibb lettuce leaves.
- Thinly slice green onions if using.
- Grease a 4- or 5-quart slow cooker with cooking spray.
Tip: Trim fat for a leaner dish; mince ginger finely for even flavor distribution.
Step 2: Season and Prep the Pork
- Season Pork: Rub the pork roast with 1 teaspoon rubbed sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covering all sides.
- Place in Slow Cooker: Place the seasoned pork in the greased 4- or 5-quart slow cooker.
Tip: Rub seasonings evenly for full flavor; place pork fat-side up for self-basting.
Step 3: Add Pineapple and Ginger
- Top with Pineapple: Pour the entire can (20 ounces) of unsweetened crushed pineapple, including juice, over the pork.
- Add Ginger: Sprinkle 2 tablespoons minced fresh gingerroot evenly over the pineapple.
Tip: Spread pineapple and ginger evenly; don’t stir to keep the pork’s seasoning intact.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the pork is tender and easily pulls apart with a fork (internal temperature should reach at least 195°F/90°C for shredding).
Tip: Check at 6 hours; larger roasts may need closer to 8 hours. Avoid lifting the lid often to maintain heat.
Step 5: Shred the Pork
- Remove Pork: Transfer the pork to a large bowl or cutting board using tongs.
- Shred: When cool enough to handle (about 5-10 minutes), shred the pork with two forks into bite-sized pieces.
- Strain Juices: Strain the cooking liquid through a fine-mesh sieve into a bowl. Reserve the pineapple solids and 1 cup of the juices; discard the remaining juices.
- Skim Fat: Skim any visible fat from the reserved juices using a spoon or fat separator.
Tip: Shred pork finely for easy wrapping; save extra juices for reheating leftovers if needed.
Step 6: Finish the Filling
- Return to Slow Cooker: Return the shredded pork and reserved pineapple solids to the slow cooker.
- Add Juices and Salt: Pour in the reserved 1 cup of juices and stir in the remaining 1/2 teaspoon salt.
- Heat Through: Cover and cook on Low for 15-30 minutes, until the mixture is heated through.
Tip: Stir gently to combine; taste and adjust salt or add a splash of lime juice for extra zest.
Step 7: Assemble and Serve
- Prep Lettuce: Place 18 Boston or Bibb lettuce leaves on a platter or plates.
- Add Filling: Spoon about 1/4 cup pork mixture onto each lettuce leaf.
- Top with Pineapple: Add a small spoonful of reserved pineapple from the slow cooker on top of the pork.
- Garnish: Sprinkle with thinly sliced green onions if desired.
- Serve: Serve immediately, folding or rolling the lettuce leaves to eat like wraps.
Tip: Use sturdy lettuce leaves to hold the filling; serve with a fork for any spillover.
Assembly: Building the Perfect Hawaiian Pulled Pork Lettuce Wraps
Assembling these wraps is all about creating a tender, tropical filling in a fresh, low-carb package. Here’s how to put it together:
- Season Pork: Rub with sage, salt, and pepper for savory flavor.
- Add Pineapple and Ginger: Top with pineapple and ginger for a tropical twist.
- Slow Cook: Cook until tender and shreddable.
- Shred and Mix: Shred pork, mix with juices and pineapple, and heat through.
- Assemble: Fill lettuce leaves, top with pineapple, and garnish with green onions.
Presentation Tips:
- Serve on a colorful platter with pineapple chunks or lime wedges for a tropical vibe.
- Garnish with green onions or a sprinkle of sesame seeds for flair.
- Pair with Hawaiian macaroni salad, coleslaw, or grilled veggies for a complete meal.
- Use a wooden board or bright plates to highlight the green lettuce and golden pork.
Serving Suggestions
Hawaiian Pulled Pork Lettuce Wraps are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Summer Party: Serve at barbecues or luaus with tropical drinks like mai tais.
- Family Dinner: Pair with rice or sweet potato fries for a hearty meal.
- Meal Prep: Use leftovers in salads, bowls, or tacos for easy lunches.
- Game-Day Snack: Offer as a light, flavorful appetizer with other finger foods.
- With Extras: Add a drizzle of sriracha, soy sauce, or a dollop of guacamole.
Storage and Make-Ahead Tips
These wraps are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store pork mixture in an airtight container in the fridge for up to 4 days. Keep lettuce and green onions separate.
- Reheating: Reheat pork in a skillet over medium heat with a splash of reserved juices, about 5-7 minutes, or microwave for 1-2 minutes. Assemble wraps fresh.
- Make-Ahead Tips:
- Pork: Cook and shred pork up to 2 days ahead; refrigerate in the juices. Reheat with pineapple and salt before serving.
- Prep: Mince ginger and wash lettuce up to 1 day ahead; store separately.
- Freezing: Freeze shredded pork with 1 cup juices (without pineapple or lettuce) for up to 2 months. Thaw in the fridge, reheat, and add fresh pineapple.
Tip: Assemble wraps just before serving to keep lettuce crisp; store extra pineapple separately.
Recipe Variations
Hawaiian Pulled Pork Lettuce Wraps are versatile and easy to customize. Here are some fun twists to try:
- Spicy Hawaiian: Add 1 tablespoon sriracha or 1/2 teaspoon chili flakes to the slow cooker.
- Gluten-Free: Naturally gluten-free; ensure pineapple is gluten-free.
- Low-Carb: Already low-carb; swap lettuce for cabbage leaves for extra crunch.
- Teriyaki Twist: Add 2 tablespoons soy sauce and 1 tablespoon brown sugar to the juices.
- Mango-Pork Wraps: Replace half the pineapple with 1 cup diced mango.
- Taco Version: Serve in corn tortillas instead of lettuce for a traditional taco.
- Oven Option: Roast pork with seasonings and pineapple at 325°F for 3-4 hours, covered, then shred and mix with juices.
Tip: Keep the pineapple-ginger-pork base for the Hawaiian flavor.
Conclusion: Savor Your Hawaiian Pulled Pork Lettuce Wraps!
You’ve just made Hawaiian Pulled Pork Lettuce Wraps—a tender, tropical, and healthy dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for summer meals, family dinners, or meal prep. Whether you top with green onions or add a spicy kick, these wraps are sure to impress. Grab a wrap, bite into the sweet-savory goodness, and enjoy the island vibes. What’s your favorite lettuce wrap topping? Share your ideas in the comments, and happy cooking!
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Hawaiian Pulled Pork Lettuce Wraps
Description
Looking for a flavorful, low-carb dish that’s perfect for summer gatherings, family dinners, or meal prep? Hawaiian Pulled Pork Lettuce Wraps are the ultimate recipe! This slow-cooker meal features tender, shredded pork infused with sweet pineapple and zesty ginger, served in crisp lettuce leaves for a fresh, tropical twist.
Ingredients
- For the Pork:
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 teaspoon rubbed sage
- 1 teaspoon salt, divided (1/2 teaspoon for rub, 1/2 teaspoon for finishing)
- 1/4 teaspoon pepper
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 2 tablespoons minced fresh gingerroot
- For Assembly:
- 18 Boston or Bibb lettuce leaves
- Thinly sliced green onions, optional
Why These Ingredients Matter
- Pork Shoulder: A fatty, flavorful cut that becomes tender when slow-cooked.
- Sage: Adds earthy, savory depth.
- Salt, Pepper: Enhance and balance flavors.
- Pineapple: Brings sweet, tropical juiciness and tenderizes the pork.
- Gingerroot: Adds zesty, warm spice.
- Lettuce Leaves: Crisp, low-carb wraps for a fresh bite.
- Green Onions: Optional garnish for a mild, oniony crunch.
Substitutions and Variations
- Pork: Swap with pork loin (leaner, cook 5-6 hours) or 3 pounds boneless chicken thighs (cook 4-5 hours).
- Sage: Replace with 1 teaspoon dried thyme or rosemary.
- Pineapple: Use fresh pineapple (2 cups, crushed, with 1/4 cup juice) or canned pineapple tidbits (drained).
- Gingerroot: Swap with 1 teaspoon ground ginger or 1 tablespoon ginger paste.
- Lettuce: Use romaine, iceberg, or collard greens for wraps.
- Gluten-Free: Naturally gluten-free; ensure pineapple is gluten-free.
- Spicy Version: Add 1/2 teaspoon red pepper flakes or 1 diced jalapeño with the pineapple.
- Sweet Twist: Stir in 2 tablespoons brown sugar or honey with the reserved juices.
Instructions
Step 1: Prep Your Ingredients
- Trim excess fat from 1 boneless pork shoulder butt roast (3 to 4 pounds).
- Measure 1 teaspoon rubbed sage, 1 teaspoon salt (divide into two 1/2 teaspoons), 1/4 teaspoon pepper.
- Mince 2 tablespoons fresh gingerroot.
- Open 1 can (20 ounces) unsweetened crushed pineapple (do not drain).
- Wash and dry 18 Boston or Bibb lettuce leaves.
- Thinly slice green onions if using.
- Grease a 4- or 5-quart slow cooker with cooking spray.
Tip: Trim fat for a leaner dish; mince ginger finely for even flavor distribution.
Step 2: Season and Prep the Pork
- Season Pork: Rub the pork roast with 1 teaspoon rubbed sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covering all sides.
- Place in Slow Cooker: Place the seasoned pork in the greased 4- or 5-quart slow cooker.
Tip: Rub seasonings evenly for full flavor; place pork fat-side up for self-basting.
Step 3: Add Pineapple and Ginger
- Top with Pineapple: Pour the entire can (20 ounces) of unsweetened crushed pineapple, including juice, over the pork.
- Add Ginger: Sprinkle 2 tablespoons minced fresh gingerroot evenly over the pineapple.
Tip: Spread pineapple and ginger evenly; don’t stir to keep the pork’s seasoning intact.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the pork is tender and easily pulls apart with a fork (internal temperature should reach at least 195°F/90°C for shredding).
Tip: Check at 6 hours; larger roasts may need closer to 8 hours. Avoid lifting the lid often to maintain heat.
Step 5: Shred the Pork
- Remove Pork: Transfer the pork to a large bowl or cutting board using tongs.
- Shred: When cool enough to handle (about 5-10 minutes), shred the pork with two forks into bite-sized pieces.
- Strain Juices: Strain the cooking liquid through a fine-mesh sieve into a bowl. Reserve the pineapple solids and 1 cup of the juices; discard the remaining juices.
- Skim Fat: Skim any visible fat from the reserved juices using a spoon or fat separator.
Tip: Shred pork finely for easy wrapping; save extra juices for reheating leftovers if needed.
Step 6: Finish the Filling
- Return to Slow Cooker: Return the shredded pork and reserved pineapple solids to the slow cooker.
- Add Juices and Salt: Pour in the reserved 1 cup of juices and stir in the remaining 1/2 teaspoon salt.
- Heat Through: Cover and cook on Low for 15-30 minutes, until the mixture is heated through.
Tip: Stir gently to combine; taste and adjust salt or add a splash of lime juice for extra zest.
Step 7: Assemble and Serve
- Prep Lettuce: Place 18 Boston or Bibb lettuce leaves on a platter or plates.
- Add Filling: Spoon about 1/4 cup pork mixture onto each lettuce leaf.
- Top with Pineapple: Add a small spoonful of reserved pineapple from the slow cooker on top of the pork.
- Garnish: Sprinkle with thinly sliced green onions if desired.
- Serve: Serve immediately, folding or rolling the lettuce leaves to eat like wraps.
Tip: Use sturdy lettuce leaves to hold the filling; serve with a fork for any spillover.
FAQs
Q: Are these lettuce wraps healthy?
A: Pork provides protein, and lettuce is low-carb, but pineapple and pork fat add calories. Trim excess fat, use less pineapple, or pair with veggies for a lighter meal.
Q: Can I use a different cut of pork?
A: Yes, pork loin is leaner but may be less tender. Cook for 5-6 hours and check for doneness.
Q: Why is my pork tough?
A: Under cooking can cause this. Ensure it reaches 195°F (90°C) for shredding; cook longer if needed.
Q: Can I cook this on High?
A: Yes, cook on High for 3-4 hours, but Low is better for tender pork.
Q: Can I skip the pineapple?
A: Yes, but it adds flavor and tenderness. Use 1 cup apple juice or broth instead.
Q: Can I freeze the pork mixture?
A: Yes! Freeze shredded pork with 1 cup juices (without pineapple or lettuce) for up to 2 months. Thaw, reheat, and add fresh pineapple.