Gochujang Pork Lettuce Wraps
10m prep 6h cook 6h ready
Tender slow-cooked pork shoulder marinated in a savory-spicy gochujang sauce, served in lettuce cups with fresh vegetables.
Ingredients
- 1/4 cup miso
- 1/4 cup soy sauce
- 3 tbsp gochujang (Korean hot pepper paste) or sriracha
- 1 tbsp sesame oil
- 1 tsp pepper
- 1 boneless pork shoulder (about 4 pounds) trimmed of excess fat and quartered
- Lettuce leaves
- sliced radishes, cucumbers and scallions
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18.2 mg
- Iron: 0.56 mg
- Magnesium: 13 mg
- Phosphorus: 40 mg
- Potassium: 128 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/4 cup miso
- 1/4 cup soy sauce
- 3 tbsp gochujang (Korean hot pepper paste) or sriracha
- 1 tbsp sesame oil
- 1 tsp pepper
- Lettuce leaves
- sliced radishes, cucumbers and scallions
Prepare
- 1 boneless pork shoulder (about 4 pounds), trimmed of excess fat and quartered
Let's Cook
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Step 1.
In a small bowl, whisk together the miso, soy sauce, gochujang, sesame oil, and pepper until well combined.
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Step 2.
Trim the pork shoulder of excess fat and cut into quarters. Place the pork in a bowl or resealable bag, pour the soy mixture over it, and turn to coat. Cover and marinate in the refrigerator for at least 6 hours or overnight.
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Step 3.
Transfer the pork and all the marinade to a 5- to 6-quart slow cooker. Cover and cook on high for 6 to 7 hours or on low for 8 to 10 hours, until the pork is tender and shreds easily.
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Step 4.
Using two forks, shred the pork directly in the slow cooker, mixing it with the cooking juices. Serve the shredded pork in lettuce leaves, topped with sliced radishes, cucumbers, and scallions, and with extra gochujang or sriracha on the side.
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