2 pounds boneless pork shoulder roast (Boston butt), trimmed
Salt, to taste
Pepper, to taste
1/2 cup teriyaki sauce with ginger
1/2 cup hoisin
1-1/2 teaspoons Asian sesame oil
1 teaspoon five-spice powder
18 cup-shaped Boston lettuce leaves
2 Asian pears, cored and cut into matchstick pieces (julienned)
1/3 cup chopped cilantro or green onions |
Season roast on all sides with salt and pepper; place in slow cooker. In small bowl, whisk together teriyaki sauce, hoisin, sesame oil, and five-spice powder; pour over pork, turning to coat. Cover and cook on low heat until roast is fall-apart tender, about 6 hours.
Transfer pork to a large bowl using tongs or a slotted spoon. Shred meat into bite-size pieces using two forks. Add cooking juices; tossing to combine. Arrange lettuce cups on platter and fill with pork mixture. Top with Asian pears and sprinkle with cilantro (or green onions).
Makes 6 servings |