Description

What if you could enjoy a tropical, savory, and juicy meal without needing a fork or a plate? That’s what you get with these delicious Hawaiian Pulled Pork Lettuce Wraps! They’re packed with slow-cooked pork, sweet pineapple, and fresh lettuce leaves that make every bite light and fun

Ingredients

Here’s what you’ll need to make Hawaiian Pulled Pork Lettuce Wraps

Boneless Pork Shoulder Roast: A tender cut that’s perfect for slow cooking and shredding
Rubbed Sage: Adds a warm, earthy flavor to the pork
Salt and Pepper: Basic seasoning to bring out all the flavors
Crushed Pineapple (with juice): Adds tropical sweetness and keeps the pork juicy
Fresh Gingerroot: Gives the dish a little zing and brightness
Boston or Bibb Lettuce Leaves: Soft and sturdy enough to hold the pork
Green Onions (optional): Adds color and a fresh, mild crunch on top

Substitutions and Variations

Pork Roast: You can use pork loin or pork tenderloin, but it may be less juicy
Ginger: Use ground ginger if fresh isn’t available
Lettuce: Romaine or iceberg leaves work in a pinch, though they’re less soft
Spice: Add a splash of hot sauce or chili flakes for a spicy kick
Add-ins: Try sliced avocado, shredded carrots, or cooked rice for a heartier wrap

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Season the Pork

Rub the 3 to 4-pound boneless pork shoulder with 1 teaspoon sage, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 2: Slow Cook the Pork

Place the pork in a 4- or 5-quart slow cooker. Pour in 1 can (20 oz) of crushed pineapple, juice and all. Sprinkle 2 tablespoons of minced fresh gingerroot over the top. Cover and cook on low heat for 6 to 8 hours, until the meat is tender and easy to pull apart.

Step 3: Shred and Strain

Remove the pork from the slow cooker. Use two forks to shred the meat into bite-size pieces. Strain the cooking juices through a sieve. Save the cooked pineapple and 1 cup of the juices, then discard the rest. Skim the fat off the top of the reserved juices.

Step 4: Return and Reheat

Place the shredded pork and reserved juices back into the slow cooker. Stir in the remaining ½ teaspoon of salt. Heat through until warm.

Step 5: Assemble the Wraps

Spoon the warm pork into Boston or Bibb lettuce leaves. Top with some of the reserved pineapple. Add thinly sliced green onions if desired. Serve and enjoy!