Slow Cooker Korean BBQ Pork Lettuce Wraps

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Have Made It

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.


  • Yields

    4 Servings


Ingredients

For the BBQ Pork

For the Cucumber Watermelon Salad

Instructions

  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.

Recipe Video



Nutritional Facts

Serving size
1
Calories per serving
420
Fat per serving
18g
Saturated fat per serving
4.5g
Cholesterol per serving
125mg
Sodium per serving
1060mg
Carbohydrates per serving
25g
Fiber per serving
3g
Sugar per serving
18g
Protein per serving
41g

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