Korean Pineapple Pork Lettuce Wraps. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 3 hours and 20 minutes Prep Time 20 minutes Cook Time 3 hours Rating 4 out of 5 stars (19) Ingredients 8 servings 3-4 pounds Smithfield Boneless Netted Fresh Pork Shoulder2 teaspoons salt1/2 cup brown sugar1 cup soy sauce1/4 cup rice wine vinegar2 tablespoons fresh grated ginger1/4 cup finely diced pineapple2 tablespoons sriracha4 green onions (chopped)2 cups water1/2 in a pineapple (cored + cut half moons)2 tablespoons brown sugar1-2 heads butter lettuceshredded carrots + sliced cucumbersgreens onions + fresno chiles (sliced)sliced limes + sesame seedssteamed [coconut rice | https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/] or regular rice1/4 cup sesame oil1 tablespoon gochujang or sriracha (korean chile paste) Calories BakingDinnerIntermediateHealthyVegetablesRoastingSpicySweetKoreanSavoryMeatMain CoursesFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Place the pork in a roasting pan/dutch oven and rub all over with the salt and brown sugar. Let the pork sit for 15-20 minutes. Step 2 Preheat the oven to 325 degrees F.(*crockpot version in the notes) Step 3 In a bowl, whisk together the soy sauce, rice wine vinegar, ginger, diced pineapple, green onions, and sriracha. Remove a 1/3 cup of the marinade and set aside for later. Now add 2 cups of water to the marinade. Pour the marinade over the pork. Cover the pork tightly with foil or the dutch oven lid. Roast for 3-4 hours or until the pork shreds easily. Towards the end of cooking, check the pork and make sure the sauce is not getting too low. If the sauce is thickening too much, add water to keep the pork moist. You want the pork submerged in liquid at least 1/3 a way up the pot. Step 4 Meanwhile, add the pineapple slices to a baking sheet and sprinkle with 2 tablespoons brown sugar. Pour the reserved 1/3 cup marinade over the pineapple. Once you've removed the pork from the oven, add the pineapple and increase the heat to 425 degrees F. Roast the pineapple until it is golden and caramelized, about 8-10 minutes. Watch closely as the pineapple can burn fast. Step 5 Remove the pork from the pot and pour the sauce left in the pot into a heat safe bowl. Stick the bowl in the freezer for 5-10 minutes and then remove it and skimp any fat off the top of the sauce. Reserve the sauce for serving. Shred the pork. Step 6 To assemble the warps, divide the pork among the lettuce and top with caramelized pineapple slices. Add shredded carrots, cucumbers, green onions and sesame seeds. Drizzle with the spicy sauce (recipe below) and serve with steamed rice. EAT! Step 7 Spicy Sauce Step 8 Combine all the ingredients in a bowl and whisk until combined and smooth.
