Description
Korean lettuce wraps elevate weeknight dinner with tender, spicy pork nestled in crisp lettuce leaves. Packed with authentic flavors and simple preparation, this dish delivers a restaurant-quality meal you can enjoy at home.
Ingredients
Scale
- 5 lb pork butt
- 2 cups (480 ml) low-sodium chicken broth
- 1 onion, coarsely chopped
- 3 cloves garlic, whole
- 1/2 cup (120 ml) gochujang
- 1/3 cup (80 ml) light brown sugar
- 1/3 cup (80 ml) low-sodium soy sauce
- 2 tsps soy sauce
- 1 tsp sesame oil
- 2 tsps ginger, finely grated
- salt and pepper, to taste
- bib lettuce leaves, whole
- 1 green onion, thinly sliced
- 1 tsp sesame seeds
- hoisin sauce
Instructions
- Distribute minced garlic and chopped onion across the base of a 5-6 quart slow cooker, then pour chicken broth over the aromatics.
- Create a spicy marinade by whisking together gochujang, ginger, soy sauce, salt, and pepper in a small mixing bowl.
- Slice pork butt into large chunks and thoroughly coat each piece with the prepared gochujang mixture.
- Nestle marinated pork pieces atop the onion and garlic layer in the slow cooker, ensuring even placement.
- Cover and slow cook on low temperature for 7-8 hours until meat becomes exceptionally tender and easily separates.
- Approximately 15 minutes before cooking completion, prepare sauce by combining ingredients in a saucepan over medium heat until sugar completely dissolves.
- After cooking, carefully remove pork from slow cooker and discard remaining cooking liquid.
- Shred meat using two forks, then generously toss with prepared Korean sauce for enhanced flavor.
- Arrange shredded pork on crisp bib lettuce leaves, garnishing with thinly sliced green onions and sesame seeds.
- Optional: Drizzle with hoisin sauce for additional complexity and serve immediately while warm.
Notes
- Master low and slow cooking by trimming excess fat from pork to prevent greasy texture and ensure tender meat.
- Customize heat levels by adjusting gochujang quantity, allowing flexibility for mild or spicy preference without compromising authentic flavor.
- Replace pork with chicken or tofu for alternative protein options, maintaining the recipe’s core Korean-inspired marinade and cooking technique.
- Make ahead and store shredded meat in refrigerator for 3-4 days, enhancing flavor as spices continue to meld, creating even more delicious leftovers.
- Prep Time: 20 minutes
- Cook Time: 7 hours (or 8 hours)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg