Best Luau Pork Lettuce Wraps Recipes

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LUAU PORK LETTUCE WRAPS



Luau Pork Lettuce Wraps image

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

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 2 dozen.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 1017mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 2g fiber), Protein 24g protein.

LUAU PORK LETTUCE WRAPS



Luau Pork Lettuce Wraps image

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

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

  • 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, gently stirring and adding a little broth if necessary. Serve with lettuce.

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