Even though these wraps are usually served at restaurants with ground pork, I used a Boston Butt and the trusty crock pot to have this all cooked for me when I arrived home. Within 30 minutes with a little chopping prep work for the veggies, we were ready to eat.
2 - 2 1/2 lb. bone in Boston Butt
1 bottle La Choy Original Marinade
Romaine or other leafy lettuce washed and dried
1/2 English cucumber, cut into matchsticks
1 bag Dole Asian Slaw Mix
1 small can diced water chestnuts
A small bunch green onions, white and some green, thinly sliced
Sesame seeds
Sesame oil
Sriracha Hot sauce
The night before cooking, place Boston Butt in a large bowl or gallon sized ziplock bag and pour in marinade. Make sure pork is completely covered.
The next morning, turn crock pot onto low and place pork and marinade inside and cover. Cook on low 8 - hours or on high 4 - 6 hours. When the pork is completely cooked the bone will slide out easily and the meat will shred easily with two forks.
Ladle out some of the cooking liquid into a bowl and let the fat separate from the sauce. Spoon off the fat and discard. You can then use the remaining sauce in/on your wrap.
The toppings listed above are suggestions for a starting point for your favorites. How about some chopped peanuts, bean sprouts, radishes?
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