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Luau Pork Lettuce Wraps Recipe

Name: Luau Pork Lettuce Wraps
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 2
Ingredients: 3 teaspoons sea salt; 1 teaspoon pepper; 1 boneless pork shoulder butt roast (3 to 4 pounds); 1/2 cup ketchup; 1/2 cup hoisin sauce; 1/3 cup chili garlic sauce; 1 pound baby portobello mushrooms, chopped; 1 large onion, chopped; 1 can (20 ounces) unsweetened crushed pineapple; 2 cans (8 ounces each) sliced water chestnuts, drained and chopped; Bibb lettuce leaves; Chopped green onions, optional

Taste of Home

I first made this recipe when our family took a trip to a beach house in Florida. On my night to cook, I did a luau theme and used this recipe as the appetizer. These are still a favorite today! —Joyce Conway, Westerville, Ohio

Ingredients

3 teaspoons sea salt

1 teaspoon pepper

1 boneless pork shoulder butt roast (3 to 4 pounds)

1/2 cup ketchup

1/2 cup hoisin sauce

1/3 cup chili garlic sauce

1 pound baby portobello mushrooms, chopped

1 large onion, chopped

1 can (20 ounces) unsweetened crushed pineapple

2 cans (8 ounces each) sliced water chestnuts, drained and chopped

Bibb lettuce leaves

Chopped green onions, optional

Method

Rub salt and pepper over roast; transfer to a 5- or 6-qt. slow cooker. Combine ketchup, hoisin and chili sauce; pour over roast. Top with mushrooms, onion and pineapple. Cook, covered, on low until pork is tender, 6-8 hours.

Remove roast; cool slightly. Strain cooking juices. Reserve vegetables and 1/2 to 1-1/2 cups juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks. Return pork and reserved vegetables slow cooker; pour desired amount of reserved cooking juices over pork mixture and stir to combine. Stir in water chestnuts; heat through. Serve in lettuce leaves; top with green onions, if desired.

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