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Ginger-Sesame Pork Lettuce Wraps


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  • 3 lb. (1.5 kg) boneless pork shoulder, cut into 4 large pieces
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tables. vegetable oil
  • 1 jar ginger-sesame braising sauce (Williams Sonoma)
  • Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions, cilantro leaves, hoisin sauce and Sriracha sauce for serving


Adapted from


Step 1

Season the pork with salt and pepper. In the stovetop-safe insert of a slow cooker or in a large fry pan over medium-high heat, warm the oil until just smoking. Working in batches, brown the pork on both sides, 8 to 10 minutes per batch. Return all the pork to the insert and transfer the insert to the slow-cooker base. If you used a fry pan, transfer the pork to a slow cooker. Add the braising sauce. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 4 hours.

Transfer the pork to a bowl and, using tongs and a fork, pull the meat apart into chunks. Skim the fat off the sauce and drizzle some of the sauce over the pork. Serve with lettuce leaves, rice, bean sprouts, green onions, cilantro, hoisin sauce and Sriracha sauce.

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