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

1. Season Pork: Rub the pork roast with 1 teaspoon rubbed sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covering all sides.
2. 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

1. Remove Pork: Transfer the pork to a large bowl or cutting board using tongs.
2. Shred: When cool enough to handle (about 5-10 minutes), shred the pork with two forks into bite-sized pieces.
3. 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.
4. 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

1. Return to Slow Cooker: Return the shredded pork and reserved pineapple solids to the slow cooker.
2. Add Juices and Salt: Pour in the reserved 1 cup of juices and stir in the remaining 1/2 teaspoon salt.
3. 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

1. Prep Lettuce: Place 18 Boston or Bibb lettuce leaves on a platter or plates.
2. Add Filling: Spoon about 1/4 cup pork mixture onto each lettuce leaf.
3. Top with Pineapple: Add a small spoonful of reserved pineapple from the slow cooker on top of the pork.
4. Garnish: Sprinkle with thinly sliced green onions if desired.
5. 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.