Pulled Pork Lettuce Wraps
FOR THE SAUCE:
1 cup soy sauce
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1/4 cup green onion
1 sprig rosemary about 4-6 inches, the whole sprig, no need to break apart or chop
1 garlic clove
1/4 teaspoon fresh ginger grated or just a whole chunk
1 tablespoon honey
1 tablespoon slurry a mix of 1 tablespoon water and 1 tablespoon cornstarch, this will help the mix thicken
FOR THE LETTUCE WRAPS:
2 cups pulled pork approximately 1 lb.
2 carrots julienned
2 cups purple cabbage shredded or julienned
1 head Boston or “Butter” lettuce, leaves separated
1/2 cup green onions chopped (for topping)
1/4 cup cilantro chopped (for topping)
FOR THE SAUCE:
Whisk all the sauce ingredients together in a small saucepan. Bring to a boil, then reduce to a simmer. Then strain after 12 minutes of reducing. Add back into the saucepan overheat.
In a separate small sealed container add 1 tablespoon of water with 1 tablespoon cornstarch or flour. Add the “slurry” to the saucepan with the strained sauce. Whisk to combine. Let continue simmering for 8-10 minutes until the sauce has thickened. Set aside.
FOR THE WRAPS:
In a large skillet heat up already prepared Blakely’s Backyard Pulled Pork on medium heat until warmed. Add 2-4 tablespoons of the sauce to the meat, as desired. Save the remaining sauce for topping your wraps. Remove from heat.
Assemble lettuce wraps: Scoop pork mixture into lettuce leaves, and top with your vegetables, onions, and cilantro. Drizzle with more reserved sauce as desired. Enjoy!