Pork loin slow cooked in an aromatic blend of sweet and savory spices, wrapped in light and crisp butter lettuce leaves and topped with caramelized pineapple. This easy, no-fuss meal is light on calories, yet full on flavor.I probably don’t even need to tell you that these lettuce wraps are totally my jam right now. From the juicy, tender pork to the sweet caramelized pineapple to the crunchy toppings and freshly squeezed lime juice, there’s nothing not to love. It’s wondrous how a delicate butter lettuce cup can transport such an overflowing boat of deliciousness to your mouth.
Blows my MIND, in the very best way.
What also blows my mind is that these lettuce wraps are surprisingly filling. Tell me I’m not the only one who constantly faces the “I’m still hungry” dilemma every time I eat a lettuce wrap? For appetizers, they fit the bill. But as a meal, they usually leave much to be desired. #bottomlesspitproblems
…Until NOW.Let’s go over the line-up for these cups of glory:
- Incredibly tender and juicy pork loin (less fat, more protein) marinated in what I may have to call crack sauce (details await you)
- Caramelized pineapple coated with a light sprinkle of coconut sugar and reserved juices from the pork – not a single ounce of juice goes to waste
- Crisp and refreshing cucumber chunks and carrot sticks – you gotta have that “crunch” factor
- Freshly squeezed lime juice – basically the spark that ignites the piquancy of the wrap
- Green onion, basil and chili peppers for that extra “oomph” of fragrance and spice
I’m salivating. Please hear me when I say that these are as simple as they are delicious, as are most things made in the slow cooker. You simply slather the marinade on the pork and let it do its thing in the slow cooker while you carry on with your day. Eight hours later, you take that hunk of burning love out of its flavor reservoir and onto a cutting board, shred it like the kitchen cavemen (err, woman) you are, stuff it in a lettuce cup and add all the glorious toppings you desire.
Also, making these over the weekend will give you a solid safety net for meals throughout the week. You can finish the leftover pork in tortillas, with chips or over a bed of brown rice, bowl style (which you know I’m ALL about). Endless options. Endless toppings. Endless fun. Stuff.
Simple as that. Tasty as ever. I can’t even taco’ bout how much I love them.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 2 lb pork loin
- 2 tbsp Thai roasted red chili paste (suggested brand - Thai Kitchen, likely found in International Isle)
- 1½ tbsp lower sodium soy sauce
- 2 tbsp coconut sugar (sub for brown sugar)
- 1 tbsp mirin or rice wine vinegar
- 1½ tsp ground ginger
- 2 tsp garlic powder
- 2 heads butter lettuce
- 2 cups sliced pineapple
- 1 tbsp coconut sugar
- Juice of 1 lime
- Optional toppings: matchstick carrots, finely sliced cucumbers, green onion, fresh basil, chili peppers
- Combine ingredients for pork marinade and mix to combine. Place pork loin in slow cooker and coat with marinade, covering all surfaces if possible. Cover and cook on LOW for 7-8 hours.
- After pork has cooked, transfer to a cutting board and use two forks to finely shred. Transfer to a large bowl and pour in remaining juices from slow cooker except ¼ cup (this will be used to roast pineapple).
- Preheat oven to 425 degrees F. Place pineapple in a baking pan and sprinkle with 1 tbsp coconut sugar. Pour in remaining ¼ cup of juice from the slow cooker and roast pineapple for 8-10 minutes. Keep a close eye to prevent burning. Transfer pineapple to a bowl and pour any remaining pan juices into shredded pork (can't let any of the juice go to waste!).
- To assemble wraps, divide the pork among the lettuce cups and top with caramelized pineapple and optional toppings. Add a spritz of lime juice and serve!
Join the Conversation:
Do lettuce wraps usually fill you up or leave you wanting more?
What was the last thing you made in the slow cooker?