Char Siu Pork Lettuce Cups
The Asian influence here in the Hawaiian islands inspired my char siu recipe. It’s tasty as is, in a bun, on a lettuce cup or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
Ingredients
- 1/2 cup honey
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 4 garlic cloves, minced
- 4 teaspoons minced fresh gingerroot
- 1 teaspoon Chinese five-spice powder
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1/2 cup chicken broth
- 32 Bibb lettuce leaves
- Optional toppings: Shredded carrots, sliced green onions, shredded red cabbage and toasted sesame seeds
Directions
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1In a large bowl or shallow dish, combine first 7 ingredients. Add pork; turn to coat. Refrigerate overnight.
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2Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Thicken if desired. Return pork to slow cooker and heat through. Serve pork in lettuce leaves and garnish with optional toppings as desired.
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