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Description
Cooking Light
Ingredients
US|METRIC
10 SERVINGS
- 2 Tbsp. sugar
- 2 1/4 tsp. kosher salt
- 2 1/2 lb. boneless pork shoulder (trimmed)
- 1 Tbsp. peeled fresh ginger (grated)
- 2 Tbsp. sherry wine vinegar
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted chicken stock (such as Swanson)
- 1 Tbsp. gochujang (Korean chile paste)
- 1 1/2 tsp. lower sodium soy sauce
- 1/4 cup sliced green onions (thinly)
- 30 Boston lettuce leaves (about 2 heads)
- 1 cup radishes (thinly sliced)
- lime wedges (optional)
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Directions
- Combine sugar and salt in a small bowl. Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight.
- Preheat oven to 300°. Place pork on a rack set inside a roasting pan. Place pan in oven; bake 4 hours or until a thermometer registers 210°, basting occasionally with drippings. Remove from oven; let stand 30 minutes. Shred pork with 2 forks.
- Combine ginger and next 5 ingredients (through soy sauce), stirring with a whisk. Stir in onions. Reserve half of sauce. Toss shredded pork in remaining half of sauce. Divide pork evenly among lettuce leaves. Top with radishes; drizzle with reserved sauce. Serve with lime wedges, if desired.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium640mg27% |
| Potassium520mg15% |
| Protein27g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber<1g3% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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