WHY MAKE THIS RECIPE
Slow Cooker Korean Lettuce Wraps are a delightful twist on a classic Asian dish. They are packed with flavor and easy to prepare, making them perfect for any occasion. The slow cooker does most of the work for you, allowing the pork to become tender and juicy while you can go about your day. This recipe provides a unique blend of spicy gochujang and sweet brown sugar, creating a delicious balance that everyone will love. Plus, the freshness of the lettuce wraps adds a crisp and refreshing bite that enhances the rich flavors of the pork.
HOW TO MAKE Slow Cooker Korean Lettuce Wraps
Ingredients:
- 3 cloves garlic, whole
- 1 onion, coarsely chopped
- 2 cups low-sodium chicken broth
- ¼ cup gochujang
- 1 tsp ginger, finely grated
- 2 tsp soy sauce
- Salt and pepper, to taste
- 5 lb pork butt
- ½ cup gochujang
- ⅓ cup light brown sugar
- ⅓ cup low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp ginger, finely grated
- Bib lettuce leaves, whole
- 1 green onion, thinly sliced
- 1 tsp sesame seeds
- Hoisin sauce (optional)
DIRECTIONS:
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Prepare the Slow Cooker: Start by spreading the whole cloves of garlic and the coarsely chopped onion over the bottom of a 5 to 6-quart slow cooker.
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Add Chicken Broth: Pour in the two cups of chicken broth on top of the garlic and onion.
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Make the Gochujang Mixture: In a small bowl, combine the ¼ cup of gochujang, finely grated ginger, soy sauce, and a sprinkle of salt and pepper. Stir well to mix.
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Prepare the Pork: Cut the pork butt into a few large pieces. Rub the gochujang mixture all over the pork pieces to coat them evenly.
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Place Pork in Slow Cooker: Lay the coated pork onto the onions and garlic in the slow cooker.
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Cook: Cover the slow cooker and cook on low for 7 to 8 hours, or until the pork is tender and falling apart.
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Make the Sauce: About 15 minutes before the pork is done, prepare the Korean sauce. In a small saucepan, combine the remaining ½ cup of gochujang, ⅓ cup of light brown sugar, ⅓ cup of low-sodium soy sauce, 1 tsp of sesame oil, and another tsp of finely grated ginger. Cook over medium heat until the sugar has dissolved. Set aside once done.
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Shred the Pork: Once the pork is tender, remove it from the slow cooker and discard the cooking liquid. Use two forks to pull the pork into shreds.
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Combine with Sauce: Toss the shredded pork with the Korean sauce prepared earlier.
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Serve: Serve the delicious pork on whole bib lettuce leaves. Top with thinly sliced green onion, sesame seeds, and drizzle with hoisin sauce if you like. Serve immediately and enjoy!
HOW TO SERVE Slow Cooker Korean Lettuce Wraps
To serve Slow Cooker Korean Lettuce Wraps, place a generous scoop of the shredded pork into the center of a bib lettuce leaf. The lettuce acts as a delicious and light wrap, making each bite refreshing and flavorful. You may also offer a range of toppings such as sliced green onions, sesame seeds, or even extra hoisin sauce on the side for guests to customize their wraps. This dish works great as an appetizer, a fun family dinner, or even at parties where everyone can build their own wraps.
HOW TO STORE Slow Cooker Korean Lettuce Wraps
If you have leftovers, you can easily store them in an airtight container in the refrigerator. The pulled pork can stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing the pork. Divide it into portions and place in freezer-safe bags or containers. The pulled pork can last up to 3 months in the freezer. When you’re ready to eat, simply thaw it in the refrigerator overnight and reheat it in the microwave or on the stove until warmed through.
TIPS TO MAKE Slow Cooker Korean Lettuce Wraps
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Use Fresh Ingredients: The fresher the garlic, ginger, and vegetables, the better your dish will taste. Always use fresh bib lettuce for the wraps for the best texture and flavor.
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Don’t Skip the Sauce: The Korean sauce adds a lot of flavor to the pork, so make sure to prepare it even if it may feel like an extra step. This step is essential for achieving that authentic taste.
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Adjust Spice Levels: If you prefer a milder flavor, reduce the amount of gochujang or balance it with a little more brown sugar. Taste as you go to get it just right for your palate.
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Experiment with Toppings: Feel free to get creative with additional toppings. Sliced cucumbers, shredded carrots, or pickled vegetables can add even more texture and flavor to your wraps.
VARIATIONS
Slow Cooker Korean Lettuce Wraps can easily be adapted to fit different preferences or dietary needs. Here are a few variations you might consider:
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Vegetarian Option: Substitute the pork with cubed firm tofu or a mix of your favorite vegetables like mushrooms, zucchini, and bell peppers to create a vegetarian version. Cook them with the same sauce to maintain the great flavor.
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Different Proteins: Try using chicken thighs or beef instead of pork for a different meat option. Adjust cooking times as necessary, especially for chicken which may cook faster than pork.
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Gluten-Free Version: To make this dish gluten-free, simply use gluten-free soy sauce and ensure all condiments used are certified gluten-free.
FAQs
1. Can I cook this recipe on high instead of low?
Yes, you can cook this recipe on high for about 4 to 5 hours. However, for the most tender pork, cooking it on low for a longer period is recommended.
2. Can I make this ahead of time?
Absolutely! You can prepare the pork the day before and store it in the fridge. Just reheat when you’re ready to serve. Note that the flavors may deepen, making it even tastier the next day.
3. What can I use instead of bib lettuce?
If bib lettuce is not available, you can use romaine or even collard greens as a wrap. Both options provide a sturdy base for your fillings.
Enjoy crafting and savoring your Slow Cooker Korean Lettuce Wraps! This recipe combines convenience and flavor, making it an excellent choice for any home cook.
Slow Cooker Korean Lettuce Wraps
Ingredients
Method
- Spread the whole cloves of garlic and the coarsely chopped onion over the bottom of a 5 to 6-quart slow cooker.
- Pour in the two cups of chicken broth on top of the garlic and onion.
- In a small bowl, combine the ¼ cup of gochujang, finely grated ginger, soy sauce, and a sprinkle of salt and pepper. Stir well to mix.
- Cut the pork butt into a few large pieces. Rub the gochujang mixture all over the pork pieces to coat them evenly.
- Lay the coated pork onto the onions and garlic in the slow cooker.
- Cover the slow cooker and cook on low for 7 to 8 hours, or until the pork is tender and falling apart.
- About 15 minutes before the pork is done, prepare the Korean sauce. In a small saucepan, combine the remaining ½ cup of gochujang, ⅓ cup of light brown sugar, ⅓ cup of low-sodium soy sauce, 1 tsp of sesame oil, and another tsp of finely grated ginger. Cook over medium heat until the sugar has dissolved. Set aside once done.
- Once the pork is tender, remove it from the slow cooker and discard the cooking liquid. Use two forks to pull the pork into shreds.
- Toss the shredded pork with the Korean sauce prepared earlier.
- Serve the delicious pork on whole bib lettuce leaves. Top with thinly sliced green onion, sesame seeds, and drizzle with hoisin sauce if you like. Serve immediately and enjoy!