PULLED PORK LETTUCE WRAPS

PULLED PORK LETTUCE WRAPS image

Categories Pork

Yield 10

Number Of Ingredients 13

2 tablespoons sugar $
2 1/4 teaspoons kosher salt
1 (2 1/2-pound) boneless pork shoulder, trimmed
1 tablespoon grated peeled fresh ginger
2 tablespoons sherry or white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted chicken stock (such as Swanson)
1 tablespoon gochujang (Korean chile paste)
1 1/2 teaspoons lower-sodium soy sauce
1/4 cup thinly sliced green onions $
30 Boston lettuce leaves (about 2 heads) $
1 cup thinly sliced radishes $
Lime wedges (optional)

Steps:

1. Combine sugar and salt in a small bowl. Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight. 2. Preheat oven to 300Â°. Place pork on a rack set inside a roasting pan. Place pan in oven; bake 4 hours or until a thermometer registers 210Â°, basting occasionally with drippings. Remove from oven; let stand 30 minutes. Shred pork with 2 forks. 3. Combine ginger and next 5 ingredients (through soy sauce), stirring with a whisk. Stir in onions. Reserve half of sauce. Toss shredded pork in remaining half of sauce. Divide pork evenly among lettuce leaves. Top with radishes; drizzle with reserved sauce. Serve with lime wedges, if desired.