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{This post is sponsored by Smithfield! I’ve used their Boneless Netted Fresh Pork Shoulder Roast to make these simple and delicious wraps!}
Using some of my favorite flavors today!!
Korean and pineapple!! YESS.
It may be somewhat of a surprise that I really love Korean food, but it should be no surprise at all that I love pineapple. I currently have eight sitting in my pantry just waiting to be eaten. I know, eight?! Who the heck has that many pineapples around at one time?
ME… the person who wants to pretend it’s not snowing, and that instead there is actually a tropical paradise outside my door. Truth be told, the grocery store had pineapple on sale again for a dollar, so you just know I had to stock up. 🙂
In all seriousness I am super excited about today’s recipe because it combines Korean flavors with my sweet pineapple. This recipe has kind of the ultimate sweet and tangy thing going on, it’s SO GOOD.
I have to be honest, before I started the blog, I never really ate pork. Not shredded slow cooked pork, not pork tenderloin, notta. I didn’t really think much of it, but that’s only because I clearly had never had a really good pork meal. Well, I am happy to report that has all changed. I’ve discovered just how delicious pork can be. Especially slow cooked pork, YUM.
Slow roasted pork is the best for so many reasons…
…one, it tends to be pretty dang easy. Just throw everything in a dutch oven and cook it slow until it’s falling apart and finger licking good.
…two, it’s kind of hard to mess up. As long as you have good flavors, and you cook it low and slow, all will be yummy.
…three, it usually makes so much that I can turn whatever I make into three to four completely different meals. I’m talking sammies one day, salads the next, and maybe soup, pizza or tacos the next. The options are endless!
…four, this kind of goes along with three, but pork roast feeds a crowd. I always make it when I have a lot of people to feed. It’s cheep, simple and easy and no one ever complains. 🙂
Which brings me to today’s wraps!
One of my most favorite pork recipes are these Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice. Like, I LOVE that recipe! That recipe somewhat inspired this recipe, but the only thing they really have in common are the pineapple and the pork. The flavors are completely different. BUT you guys, these Korean wraps may just rival my beloved Hawaiian fajitas. I mean, I’m not sure I can choose a favorite, but let’s just say that these Korean wraps are way high on my list.
Bottom line: these wraps are kind of amazing, you need to make them. 🙂
Now like I said yesterday, I am all about super simple and easy recipes these days, and this pork is definitely another easy recipe. I was inspired by the flavors of traditional Korean Bo Ssam, which is a slow roasted pork very similar to this recipe, but minus the pineapple and + a few more steps + a few more hours. I just kind of quickened and simplified things a bit. The pork gets slow cooked in a pineapple Korean BBQ-like sauce and then shredded and served in lettuce wraps with steamed rice and veggies. Oh, and of course the pineapple!! I know the idea of lettuce wraps may seem kind of boring, but you guys I promise there is nothing boring about these wraps. And don’t think I left out the carbs either!! It’s very important to have steamed coconut rice or just regular steamed rice on hand for these wraps. You can add the rice directly to the wraps or eat it as a side, either way, you NEED the rice. No questions.
These are perfect to serve as a lighter spring or summer dinner OR as an appetizer to feed a crowd. Not to mention, you can do so many different things with this pork other than these wraps. You can simply serve it over rice, make Korean tacos, make Korean inspired Ramen or even just do one big salad with fresh spring veggies. Again, the options are kind of endless, so be creative!
Korean Pineapple Pork Lettuce Wraps.
Servings: 8 Servings
Calories Per Serving: 718 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Pork
- 3-4 pounds Smithfield Boneless Netted Fresh Pork Shoulder
- 2 teaspoons salt
- 1/2 cup brown sugar
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons fresh grated ginger
- 1/4 cup finely diced pineapple
- 2 tablespoons sriracha
- 4 green onions chopped
- 2 cups water
Pineapple
- 1/2 in a pineapple cored + cut half moons
- 2 tablespoons brown sugar
Lettuce Wraps
- 1-2 heads butter lettuce
- shredded carrots + sliced cucumbers
- greens onions + fresno chiles sliced
- sliced limes + sesame seeds
- steamed [coconut rice | https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/] or regular rice
Spicy Sauce
- 1/4 cup sesame oil
- 1 tablespoon gochujang or sriracha korean chile paste
Instructions
- Place the pork in a roasting pan/dutch oven and rub all over with the salt and brown sugar. Let the pork sit for 15-20 minutes.
- Preheat the oven to 325 degrees F.(*crockpot version in the notes)
- In a bowl, whisk together the soy sauce, rice wine vinegar, ginger, diced pineapple, green onions, and sriracha. Remove a 1/3 cup of the marinade and set aside for later. Now add 2 cups of water to the marinade. Pour the marinade over the pork. Cover the pork tightly with foil or the dutch oven lid. Roast for 3-4 hours or until the pork shreds easily. Towards the end of cooking, check the pork and make sure the sauce is not getting too low. If the sauce is thickening too much, add water to keep the pork moist. You want the pork submerged in liquid at least 1/3 a way up the pot.
- Meanwhile, add the pineapple slices to a baking sheet and sprinkle with 2 tablespoons brown sugar. Pour the reserved 1/3 cup marinade over the pineapple. Once you've removed the pork from the oven, add the pineapple and increase the heat to 425 degrees F. Roast the pineapple until it is golden and caramelized, about 8-10 minutes. Watch closely as the pineapple can burn fast.
- Remove the pork from the pot and pour the sauce left in the pot into a heat safe bowl. Stick the bowl in the freezer for 5-10 minutes and then remove it and skimp any fat off the top of the sauce. Reserve the sauce for serving. Shred the pork.
- To assemble the warps, divide the pork among the lettuce and top with caramelized pineapple slices. Add shredded carrots, cucumbers, green onions and sesame seeds. Drizzle with the spicy sauce (recipe below) and serve with steamed rice. EAT!
Spicy Sauce
- Combine all the ingredients in a bowl and whisk until combined and smooth.
Notes
*To make this in the crockpot, add the pork + the marinade to the bowl of your crockpot. Cover and cooking on high for 4-5 hours and on low for 6-8 hours. Finish the recipe as directed.
Lettuce wraps…you never looked soo good!
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Made this into rice bowls, couldn’t find butter lettuce. Delicious! Definitely make the coconut rice.
Thank you sooo much! Love to hear that you enjoyed this recipe! xT
Tieghan, is the crockpot time high for 4-6 AND low 6-8, or high 4-6 OR low 6-8?
Hi! It’s high for 4-6 and low for 6-8! xT
We made these for Easter by adding the sauce to some pulled pork we already had, and they were great!
Hey Jenny,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
whats the best alternative to rice wine vinegar, as i dont seem to have any here.
Hey Rhoelle,
You could try using white wine vinegar. I hope you love this recipe, please let me know if you give it a try! xTieghan
Do you think this could be made with ground pork? Would it need to be marinated or just cook everything together in the pan? I have everything already so trying to see what I can do 🙂 THANKS
Hey Kelly,
I think ground pork would work well here, I would just cook it all in the pan together. I hope you love this recipe, please let me know if you give it a try! xTieghan
Would you be able to freeze this and portion out for meal prep? Looks great.
Hey Alyssa,
Yes, that would work well! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
This was great. Made so much food for my large family and they all loved it!
Hey Jessica,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
Why does it say to remove 1/3 of marinade for later? Further down it says that the cooking liquid is frozen then used for serving. Why is the 1/3 of marinade saved? I’m using a slow cooker (too hot to turn on the oven!), so maybe it doesn’t matter??
Making this right now – so a response today would be great!
Hi Amy,
The 1/3 cup of marinade is used later in the recipe to drizzle on the pineapple. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Amazing!
Thank you!
Did I miss the part where the sriracha goes in? Thanks!!
So sorry, it goes in with the pineapple. recipe is fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
What do you use the leftover sauce from the pot for after you freeze it?
Hi Rachel, I am not sure I understand what you are asking. Leftover sauce? That can be used for serving with the pork or other grilled meats. Let me know if you have questions. Hope you love this! 🙂
Hi, I was wondering if there were some way that I could use pork chops instead of the Boneless Netted Pork Shoulder Roast? 🙂 I’m a student in Norway and that is really expensive here!
HI! Yes! Just marinate the pork chops in the cooking mixture overnight and then sear the chops in a skillet. That will be great! Let me know if you have questions. Thanks!
This thing looks amazing! I will follow your steps