Smoked Pulled Pork Lettuce Wraps with Asian Dipping Sauce

Another great way to use up leftover pulled pork.  At the time I made this recipe my summer spinach was producing HUGE leaves.  I used those instead of butter lettuce for my wraps and it looked (and tasted) amazing.

Smoked Pulled Pork Lettuce Wraps with Asian Dipping Sauce

Ingredients

For the Sauce:
1 cup soy sauce
½ cup balsamic vinegar
2 tablespoons brown sugar
¼ cup green onion
1 sprig rosemary (about 4-6 inches, the whole sprig, no need to break apart or chop)
1 garlic clove
¼ teaspoon fresh ginger (grated or just a whole chunk)
1 tablespoon honey
1 tablespoon slurry (a mix of 1 tablespoon water and 1 tablespoon cornstarch), this will help the mix thicken

For the Lettuce Wraps:
2 cups pulled pork (approximately 1 lb)
2 carrots, julienned
2 cups purple cabbage, shredded or julienned
1 head Boston (or "Butter") lettuce, leaves separated
½ cup green onions, chopped (for topping)
¼ cup cilantro, chopped (for topping)

Directions

For the Sauce:

Whisk all the sauce ingredients together in a small saucepan. Bring to a boil, then reduce to a simmer. Then strain after 12 minutes of reducing. Add back into the saucepan over heat.

In a separate small sealed container add 1 tablespoon of water with 1 tablespoon cornstarch or flour.  Add the "slurry" to the saucepan with the strained sauce. Whisk to combine. Let continue simmering for 8-10 minutes until the sauce has thickened. Set aside.

For the Wraps:

In a large skillet heat up the pork on medium heat until warmed. Add 2-4 tablespoons of the sauce to the meat, as desired. Save the remaining sauce for topping your wraps. Remove from heat.

Assemble lettuce wraps: Scoop pork mixture into lettuce leaves, and top with your vegetables, onions, and cilantro. Drizzle with more reserved sauce as desired.


Original link:
http://www.vindulge.com/2016/10/smoked-pulled-pork-lettuce-wraps-asian-dipping-sauce/