Crock Pot Pork Lettuce Wrap
5 lbs Pork Butt Roast
1 tsp Salt, Pepper and dried Thyme
1 cup Beef or vegetable stock
¼ cup Low Sodium Soy Sauce or Coconut Aminos
¼ cup Honey
½ tsp Red Pepper Flakes
8 Lettuce or Cabbage Leaves for Wrap
3 Carrots
Chives or cilantro for garnish
1
1. Wash hands and vegetables.
2. Rub pork with dried thyme, salt, pepper and place in a slow cooker. Add 1 cup of stock.
3. Cover and cook on low for 10 hours or on high for 5 hours.
4. While the pork cooks, cut carrots into strips and bias snip chives.
5. Once the pork is done at 145 degrees, transfer pork to a cutting board and let rest for 10 minutes, then shred the meat with two forks.
6. For the sauce, skim fat from the cooking liquid, transfer 1 cup of juice to a saucepan add soy sauce, honey, and red pepper. Boil gently until thickened. About 15 minutes.
6. Add sauce to three cups of the cooked pork and cook on medium heat until 165 degrees and thick (about 5 - 10 minutes).
7. Place pork on lettuce leaves, layering carrots and chives on top.
TIPS:
*This wrap also pairs well with sides like fried rice, sauteed cabbage, cilantro, and cooked carrots. Shredded kale would also be a great addition to the wraps.
*Use brightly colored carrots to make the wraps pop.
*Use only the amount of pork needed for wraps. Leftover pork can be used on pizza, in Cuban sandwiches or toss in BBQ Sauce to make pulled pork sliders.
Ingredients
5 lbs Pork Butt Roast
1 tsp Salt, Pepper and dried Thyme
1 cup Beef or vegetable stock
¼ cup Low Sodium Soy Sauce or Coconut Aminos
¼ cup Honey
½ tsp Red Pepper Flakes
8 Lettuce or Cabbage Leaves for Wrap
3 Carrots
Chives or cilantro for garnish
Directions
1
1. Wash hands and vegetables.
2. Rub pork with dried thyme, salt, pepper and place in a slow cooker. Add 1 cup of stock.
3. Cover and cook on low for 10 hours or on high for 5 hours.
4. While the pork cooks, cut carrots into strips and bias snip chives.
5. Once the pork is done at 145 degrees, transfer pork to a cutting board and let rest for 10 minutes, then shred the meat with two forks.
6. For the sauce, skim fat from the cooking liquid, transfer 1 cup of juice to a saucepan add soy sauce, honey, and red pepper. Boil gently until thickened. About 15 minutes.
6. Add sauce to three cups of the cooked pork and cook on medium heat until 165 degrees and thick (about 5 - 10 minutes).
7. Place pork on lettuce leaves, layering carrots and chives on top.
TIPS:
*This wrap also pairs well with sides like fried rice, sauteed cabbage, cilantro, and cooked carrots. Shredded kale would also be a great addition to the wraps.
*Use brightly colored carrots to make the wraps pop.
*Use only the amount of pork needed for wraps. Leftover pork can be used on pizza, in Cuban sandwiches or toss in BBQ Sauce to make pulled pork sliders.
