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Luau Pork Lettuce Wraps

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
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    2 dozen


  • 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


  • 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.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add broth if necessary. Serve with lettuce.
Nutrition Facts
2 filled lettuce wraps: 242 calories, 6g fat (2g saturated fat), 57mg cholesterol, 1017mg sodium, 23g carbohydrate (16g sugars, 2g fiber), 24g protein.

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