servings
Pomegranate Pork Lettuce Wraps
The perfect recipe to feed a crowd, add some sides like spring rolls or dumplings. This meat and rice is also delicous as a burrito bowl just add some other toppings like black beans, pico de gallo, guacamole, cheese and lettuce with a fresh squeeze of lime juice. This recipe is been adapted from Jenny Rosenstrach "How to Celebrate Everything"
Equipment
- Instapot or Slow Cooker
Ingredients
Pork:
- 2 tsp canola or other frying oil
- 2.5 lbs pork shoulder or rib roast
- 1 small onion finely diced
- 1 garlic clove minced
- 1 tbsp fresh ginger peeled and grated
- salt and pepper
- ⅓ cup soy sauce
- 1½ cups pomegranate juice
- 1 tbsp Sambal Oelek or other hot sauce if desired
Rice:
- 1½ cups white rice prepare as per package instructions
- 1 tbsp butter
- ½ tsp salt
- ⅓ cup fresh cilantro finely chopped
- 1 tbsp fresh lime juice
Toppings
- 1 head Boston lettuce (3-4 leaves per serving)
- 1 pomegranate – seeded
- 1 apple – finely chopped
- optional – jicama – finely chopped
Instructions
- Remove pork from the package and pat dry with paper towels. Sprinkle all sides with salt and pepper.
- In a large dutch oven or your instapot heat oil and brown all sides of your roast until they are golden brown. Approximately 5 minutes per side.
- Remove roast to a plate and add onions to the pan, saute for a few minutes then add garlic for and saute for another minute.
- Add remaining pork ingredients to your instapot or slow cooker along with the pork. Pressure cook for 1 hour using the slow release venting. In a slow cooker set it on high for 8 hours. If you are home you can quickly turn over the roast after 4 hours keeping the lid off only a minimal amount of time.
- Shortly before dinner prepare your rice. Stir in the butter, salt, fresh cilantro and lime juice.
- Remove roast to a cutting board and pull apart with 2 forks – removing any fat as necessary.
- Pour sauce into a pan to simmer on the stove or use the saute function with your instapot. Boil down until the sauce has thickened. Skim off any fat and discard.
- Combine 1-2 cups of the sauce with the pork and serve with lettuce wraps, toppings and rice.
- Any leftover pork is great as a burrito bowl or tacos for dinner another night.
