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Hawaiian Pulled Pork Lettuce Wraps

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
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    6 servings


  • 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


  • 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.
  • 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.
  • Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little 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.
  • Nutrition Facts
    3 wraps: 430 calories, 23g fat (8g saturated fat), 135mg cholesterol, 535mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 39g protein.

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