Hawaiian Pulled Pork Lettuce Wraps

Name: Hawaiian Pulled Pork Lettuce Wraps
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 1 boneless pork shoulder butt roast (3 to 4 pounds); 1 teaspoon rubbed sage; 1 teaspoon salt, divided; 1/4 teaspoon pepper; 1 can (20 ounces) unsweetened crushed pineapple, undrained; 2 tablespoons minced fresh gingerroot; 18 Boston or Bibb lettuce leaves; Thinly sliced green onions, optional

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 10 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Arlene Rakoczy, Gilbert, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 12, 2022

We love this easy slow-cooker recipe on Sunday afternoons. It's equally comforting and light for lunch or dinner. We serve ours with sweet potato oven fries and roasted green beans. —Arlene Rakoczy, Gilbert, Arizona

Can you freeze Hawaiian Pulled Pork Lettuce Wraps?

Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Test Kitchen tips

Sage and ginger flavor this mildly sweet pork dish. If you'd like yours sweeter, add a drizzle of honey to the pork mixture.

TEST KITCHEN APPROVED

Hawaiian Pulled Pork Lettuce Wraps

4 Reviews Add your review

Yield:6 servings

Prep:10 min

Cook:6 hours

Save Saved Saving email print

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 teaspoon rubbed sage
1 teaspoon salt, divided
1/4 teaspoon pepper
1 can (20 ounces) unsweetened crushed pineapple, undrained
2 tablespoons minced fresh gingerroot
18 Boston or Bibb lettuce leaves
Thinly sliced green onions, optional

Text Ingredients

Shop Recipe

Directions

1
Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours.

2
Remove roast; shred with 2 forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions.