Slow Cooker Thai Pork Lettuce Wraps
Delicious Thai Pork Lettuce Wraps made in the slow cooker. This easy, no-fuss meal is light on calories, yet full on flavor.
Servings 6 -8 servings
- 2 lb pork loin
- 2 tbsp Thai roasted red chili paste suggested brand - Thai Kitchen, likely found in International Isle
- 1 1/2 tbsp lower sodium soy sauce
- 2 tbsp coconut sugar sub for brown sugar
- 1 tbsp mirin or rice wine vinegar
- 1 1/2 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 1/4 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 1/4 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!
Serving: 1g | Calories: 181kcal | Carbohydrates: 15g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Sodium: 690mg | Fiber: 1g | Sugar: 12g