Slow Cooker Korean Pork Lettuce Wraps



1/3 cup thinly sliced fresh ginger
1/3 cup granulated sugar
6 cloves garlic, smashed
1 tsp each salt and pepper
4 lb. bone-in pork shoulder, picnic roast or butt roast
1 cup short-grain white rice
24 leaves boston lettuce, (about 3 heads)

Ginger and Green Onion Sauce:
3/4 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup minced fresh ginger
1/4 cup ( grapeseed or vegetable oil
2 tsp sodium-reduced soy sauce
1/4 tsp Asian chili paste or hot pepper sauce

1. In food processor, pulse together ginger, sugar, garlic, salt and pepper until mixture forms smooth paste; rub over pork. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place in slow cooker. Cover and cook on low until pork is tender, about 8 hours.
2. Ginger and Green Onion Sauce: In bowl, stir together green onions, cilantro, ginger, grapeseed oil, soy sauce and chili paste until well combined. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
3. Cook rice according to package directions; set aside.
4. Meanwhile, transfer pork to cutting board; let stand for 15 minutes. Using 2 forks, shred into bite-size pieces. Strain liquid from slow cooker through fine-mesh sieve into bowl; skim off fat. Toss pork with 1 cup of the liquid to coat; discard any remaining liquid or reserve for another use. Wrap rice, pork and green onion sauce in lettuce leaves.


Yield: 6 servings

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