This time I had some leftover pulled pork in the freezer that I got out to use. Last time I made pulled pork in the slow cooker to eat on a bun, I set some aside before adding the barbecue sauce. This plain pulled pork was what I used for these wraps and just warmed it up in a pan. But if you're starting from scratch with the pulled pork, then make it this way:
1/3 cup thinly sliced peeled fresh ginger
1/3 cup white sugar
6 cloves garlic, smashed
1 tsp each of salt and pepper
1.5 kg pork shoulder or butt roast
In a food processor, pulse together the ginger, sugar, garlic salt and pepper until the mixture forms a smooth paste; rub over the pork. Place in slow cooker. Cover and cook on low for 8 hours. Remove pork to a cutting board, let rest for 15 minutes. Remove any large pieces of fat. Shred into bite sized pieces. If you want, you can too the pork with some of the cooking liquid to moisten it.
Ginger and Green Onion Sauce
3/4 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup minced peeled fresh garlic (or the paste in the bottle from the produce section)
1/4 cup vegetable or canola oil
2 tsp soy sauce
2 tsp thai chili sauce
1/4 tsp hot sauce (optional, I don't add it)
In a bowl, stir together the sauce ingredients until well combined. Set aside. Recommended to make ahead and keep in the fridge until you're ready to eat.
For the wraps
1 cup white rice cooked in 2 cups water
Boston lettuce leaves, washed and left whole
Wrap rice, pork and sauce in the lettuce leaves. Enjoy!