Slow Cooker Korean pork Lettuce Wraps
- Prep time 30 minutes
- Total time 8 hours 30 minutes
- Portion size 6 servings
- 1/3 cup (75 mL) thinly sliced fresh ginger
- 1/3 cup (75 mL) granulated sugar
- 6 cloves garlic, smashed
- 1 tsp (5 mL) each salt and pepper
- 1.8 kg bone-in pork shoulder, picnic roast or butt roast
- 1 cup (250 mL) short-grain white rice
- 24 leaves boston lettuce, (about 3 heads)
- Ginger and Green Onion Sauce:
- 3/4 cup (175 mL) thinly sliced green onions
- 1/3 cup (75 mL) chopped fresh cilantro
- 1/4 cup (60 mL) minced fresh ginger
- 1/4 cup (60 mL) grapeseed or vegetable oil
- 2 tsp (10 mL) sodium-reduced soy sauce
- 1/4 tsp (1 mL) Asian chili paste or hot pepper sauce
- In food processor, pulse together ginger, sugar, garlic, salt and pepper until mixture forms smooth paste; rub over pork. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place in slow cooker. Cover and cook on low until pork is tender, about 8 hours.
- Ginger and Green Onion Sauce: In bowl, stir together green onions, cilantro, ginger, grapeseed oil, soy sauce and chili paste until well combined. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
- Cook rice according to package directions; set aside.
- Meanwhile, transfer pork to cutting board; let stand for 15 minutes. Using 2 forks, shred into bite-size pieces. Strain liquid from slow cooker through fine-mesh sieve into bowl; skim off fat. Toss pork with 1 cup of the liquid to coat; discard any remaining liquid or reserve for another use. Wrap rice, pork and green onion sauce in lettuce leaves.