Description
When you think of pulled pork, you probably picture BBQ sauce and buns. But what if we flipped the script? Hawaiian Pulled Pork Lettuce Wraps bring a sweet-and-savory island twist to a classic slow-cooked dish. Wrapped in crisp lettuce and topped with pineapple, this version is lighter, fresher, and just as satisfying.
Ingredients
- Boneless Pork Shoulder (3–4 lbs): Rich, marbled cut perfect for slow cooking.
- Rubbed Sage (1 tsp): Adds herbal warmth and pairs beautifully with pork.
- Salt (1 tsp total, divided): Enhances flavor in both cooking and finishing.
- Black Pepper (¼ tsp): Light seasoning to balance sweetness.
- Crushed Pineapple (20 oz can, undrained): Adds tropical sweetness and moisture.
- Fresh Ginger (2 tbsp, minced): Bright, spicy note that cuts through the richness.
- Boston or Bibb Lettuce Leaves (18): Tender yet sturdy enough to hold the pork.
- Green Onions (optional): Adds freshness and color to each bite.
Instructions
- Season the Pork:
- Rub the pork shoulder with sage, ½ tsp salt, and pepper.
- Slow Cook:
- Place the pork in a 4–5 qt. slow cooker.
- Top with undrained crushed pineapple and minced ginger.
- Cover and cook on LOW for 6–8 hours, or until very tender.
- Shred the Meat:
- Remove the pork and shred with two forks.
- Strain the cooking juices, reserving the pineapple and 1 cup of liquid.
- Discard excess juices and skim fat from reserved liquid.
- Finish and Combine:
- Return shredded pork, pineapple, and reserved juices to the slow cooker.
- Stir in remaining ½ tsp salt and heat through.
- Serve:
- Spoon warm pork into lettuce leaves.
- Top with reserved pineapple and green onions if desired.
