Watermelon RecipesRecipes

Slow Cooker Korean BBQ Pork Lettuce Wraps

Hours in the slow cooker render this watermelon-spiked sweet pork as succulent as it is juicy. The cucumber watermelon salad gives these wraps a nice crunch while the sesame seeds completes the dish with protein-packed texture.

  • 1 1/2 - 2 pounds country style pork ribs
  • varied amount salt and pepper
  • 1/4 cup low sodium soy sauce
  • 1/4 cup
  • 1/4 cup rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1-2 tablespoons gochujang or sriracha
  • 1 cup seedless watermelon, cubed and pureed
  • 2 heads bibb lettuce, leaves separated
  • For the Cucumber Watermelon Salad
  • 1 cup seedless watermelon, diced
  • 2 mini cucumbers thinly sliced
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons black sesame seeds
  • varied amount salt to taste
  • 1/4 cup basil, thinly sliced
  • 1 tablespoon mint, thinly sliced
  1. Begin by seasoning the ribs with salt and pepper. Arrange the seasoned ribs in the bottom of a crock pot.
  2. In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, gochujang (or sriracha), and watermelon puree. Whisk until smooth and pour over the ribs. Cook on low for 8-10 hours.
  3. Meanwhile, whisk together the sesame oil, soy sauce, and rice vinegar for the salad in a small bowl. Add the cucumbers and watermelon. Toss to combine and season with salt as needed. Add the sesame seeds, basil and mint and refrigerate until ready to serve.
  4. When the ribs are done cooking, use to forks to shred the meat. To assemble the lettuce wraps, take a leaf of bibb lettuce and fill it with the shredded pork. Top with the watermelon salad, and drizzle with additional gochujang or sriracha as desired.

*You can also use beef short ribs for this recipe.


Makes 4-6 Servings.

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