Easy Hawaiian Pulled Pork Lettuce Wraps (Slow Cooker!)

Introduction & Inspiration

Get ready for a wonderfully fresh, flavorful, and lighter take on pulled pork with these amazing Hawaiian Pulled Pork Lettuce Wraps! Imagine incredibly tender, fall-apart pork shoulder, slow-cooked with the tropical sweetness of crushed pineapple and the zesty warmth of fresh ginger, all seasoned simply with sage, salt, and pepper. The juicy, shredded pork, mingled with the cooked pineapple and its own rich juices, is then nestled into crisp Boston or Bibb lettuce leaves for a refreshing and satisfying meal.

My inspiration for this recipe comes from wanting to create a pulled pork dish that feels perfect for warmer weather or when you’re craving something a little less heavy than traditional barbecue. The bright flavors of pineapple and ginger, combined with the fresh crunch of lettuce wraps, make this an absolutely delightful and surprisingly easy meal. The slow cooker does nearly all the work, making it a true set-it-and-forget-it gem!

These wraps are perfect for a healthy-ish weeknight dinner, a fun lunch, or even as a light and flavorful option for casual entertaining. They are packed with flavor and a wonderful way to enjoy pulled pork in a new way. It is a perfect recipe for a light yet satisfying meal.

Nostalgic Appeal / Comfort Factor

Pulled pork is classic American comfort food, often associated with slow-cooked barbecue, satisfying sandwiches, and hearty, flavorful meals. “Hawaiian” style dishes, typically featuring pineapple with savory meats, have a fun, slightly retro, and appealingly sweet-tangy comfort vibe that many find irresistible. Lettuce wraps, while perhaps a more modern way to enjoy such fillings, offer their own kind of fresh, light comfort.

This recipe beautifully blends these comforting elements. You get the deep satisfaction of tender, slow-cooked pork, infused with those inviting tropical notes from the pineapple and ginger, all served in a refreshing and easy-to-eat lettuce cup. It’s a lighter, brighter take on pulled pork comfort that doesn’t skimp on flavor.

It’s a dish that feels both nourishingly wholesome and excitingly flavorful, perfect for a relaxed meal. A perfect comfort food with a tropical twist.

Homemade Focus (Effortless Slow Cooking & Fresh Assembly)

This recipe is a fantastic example of creating a delicious, flavorful meal primarily from scratch with the incredible ease of a slow cooker. You’re starting with a boneless pork shoulder, seasoning it with a simple blend of sage, salt, and pepper, and then slow-cooking it with undrained crushed pineapple and fresh ginger until it’s perfectly tender and shreddable.

The homemade focus shines in the preparation of the pork and the careful handling of the cooking juices – reserving some along with the cooked pineapple to remoisten and flavor the shredded meat. The final assembly in fresh, crisp lettuce leaves is another key homemade touch that makes the dish so appealing and fresh-tasting.

It celebrates how the slow cooker can transform a simple cut of meat and a few key ingredients into an exceptionally tender and flavorful homemade meal with minimal active effort. The homemade flavor is clean and bright.

Flavor Goal

The primary flavor goal is exceptionally tender, juicy shredded pork infused with a delicate balance of savory pork flavor, natural sweetness and tang from the crushed pineapple, and a warm, aromatic kick from fresh ginger, all subtly seasoned with sage, salt, and pepper. Served in crisp lettuce wraps, the overall profile should be refreshing yet satisfying.

The pork should be fall-apart tender and moist, having absorbed the pineapple and ginger notes during the long, slow cook. The reserved pineapple mixed back in with the pork and some of its own juices should provide bursts of fruity sweetness and texture. The overall flavor should be savory pork forward, with distinct but not overpowering notes of pineapple and ginger. The lettuce wraps provide a cool, crisp contrast to the warm, savory filling.

The overall experience should be a light, fresh, savory, and subtly sweet-tangy pulled pork, perfectly suited for a refreshing lettuce wrap. A perfect balance between flavour and texture.

Ingredient Insights

• Boneless Pork Shoulder Butt Roast (3 to 4 pounds): The ideal cut for slow cooking and achieving tender, shreddable pulled pork due to its marbling and connective tissue, which render down beautifully.
• Rubbed Sage: Adds a classic, earthy, herbaceous note that pairs wonderfully with pork and pineapple.
• Salt & Pepper (Divided): Essential seasonings. Part is used to rub the roast initially, and the remainder is stirred into the shredded pork and reserved juices to ensure the final dish is perfectly seasoned.
• Canned Unsweetened Crushed Pineapple (Undrained): Provides crucial moisture for the slow cooking process, as well as fruity sweetness and a pleasant tang. Using it undrained means the pineapple juice becomes part of the flavorful braising liquid.
• Minced Fresh Gingerroot: Adds a warm, zesty, aromatic spice that is key to the “Hawaiian” or tropical flavor profile. Fresh ginger is essential for its bright, pungent flavor.
• Boston or Bibb Lettuce Leaves: Used as the “wraps” or cups for serving the pulled pork. These types of lettuce have tender, pliable, cup-shaped leaves that are perfect for holding the filling. Ensure they are washed and crisped.
• Thinly Sliced Green Onions (Optional Garnish): Adds a fresh, mild oniony bite and a pop of color.

Essential Equipment

• 4- or 5-quart Slow Cooker (Crockpot): The main cooking appliance, as specified in the recipe.
• Sharp Knife & Cutting Board: For mincing ginger and slicing green onions (and potentially trimming any excess fat from the pork roast).
• Measuring Spoons:
• Two Forks: Essential for easily shredding the tender cooked pork.
• Strainer or Fine-Mesh Sieve: For straining the cooking juices to separate the liquid from the cooked pineapple solids.
• Fat Separator or Large Spoon: For skimming excess fat from the reserved cooking juices, which is an important step for a less greasy final dish.
• Serving Platter and Bowls: For the prepared lettuce leaves and the pulled pork filling.

Ingredients

(Original recipe yields 6 servings)

Hawaiian Pulled Pork:

• ▢ 1 boneless pork shoulder butt roast (3 to 4 pounds)
• ▢ 1 teaspoon rubbed sage
• ▢ 1 teaspoon salt, divided (½ tsp for rub, ½ tsp for finishing)
• ▢ ¼ teaspoon pepper
• ▢ 1 can (20 ounces) unsweetened crushed pineapple, undrained
• ▢ 2 tablespoons minced fresh gingerroot

For Serving:

• ▢ 18 Boston or Bibb lettuce leaves (approx. 3 per serving)
• ▢ Thinly sliced green onions (optional garnish)

Step-by-Step Instructions

1. Prepare and Season Pork for Slow Cooker:

• Pat the boneless pork shoulder butt roast dry with paper towels.
• In a small bowl, combine the rubbed sage, ½ teaspoon of the salt, and the ¼ teaspoon of pepper.
• Rub this seasoning mixture all over the surface of the pork roast.
• Place the seasoned pork roast into a 4- or 5-quart slow cooker.

2. Add Pineapple and Ginger; Slow Cook:

• Pour the entire can of undrained crushed pineapple over and around the pork roast in the slow cooker.
• Sprinkle the minced fresh gingerroot evenly over the top of the pineapple and pork.
• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 6-8 hours. The pork is done when it is very tender and easily shreds or falls apart with a fork.

3. Shred Pork and Prepare Juices:

• Once the pork is fall-apart tender, carefully remove the roast from the slow cooker using large forks or tongs. Transfer it to a large bowl or cutting board, leaving the cooking liquid and pineapple solids in the slow cooker.
• Strain the cooking juices remaining in the slow cooker through a fine-mesh sieve into a separate bowl or a fat separator. This will separate the liquid from the cooked pineapple pieces.
• From the strained solids in the sieve, reserve all the cooked pineapple pieces. Discard any other solids if desired.
• Allow the strained cooking juices to sit for a few minutes. Then, carefully skim off as much visible fat from the surface as possible using a fat separator or a large, shallow spoon. After skimming, reserve 1 cup of these flavorful, skimmed cooking juices. Discard any remaining excess juices.

4. Combine Shredded Pork, Juices, and Pineapple:

• Using two forks, shred the cooked pork. Discard any large pieces of fat or gristle you may encounter during shredding.
• Return the shredded pork to the (now empty or wiped clean) slow cooker insert.
• Add the reserved 1 cup of skimmed cooking juices and all the reserved cooked pineapple pieces to the shredded pork.
• Stir in the remaining ½ teaspoon of salt (or adjust to your taste).
• Stir everything together well to combine. Cover the slow cooker and let the mixture heat through on the LOW or WARM setting for about 15-20 minutes, allowing the shredded pork to absorb the juices and flavors.

5. Serve in Lettuce Wraps:

• While the pork mixture reheats, wash and thoroughly dry the Boston or Bibb lettuce leaves, keeping them whole to use as fresh, crisp cups.
• To serve, spoon a generous portion of the warm Hawaiian Pulled Pork mixture into each lettuce leaf.
• If desired, garnish the filled lettuce wraps with thinly sliced green onions.
• Serve immediately and enjoy your fresh and flavorful wraps!

Troubleshooting

• Pork Tough/Not Shredding: Almost certainly needs more cooking time in the slow cooker. Pork shoulder is a tough cut that requires long, slow cooking to break down its connective tissues and become tender. Continue cooking on LOW until it shreds very easily with forks.
• Pork Dry After Shredding: Perhaps not enough of the reserved cooking juices were added back, or the juices were skimmed too aggressively removing all fat which adds moisture. Ensure 1 cup of skimmed juices is mixed back in. The fat from pork shoulder usually keeps it quite moist.
• Filling Too Watery for Lettuce Wraps: The crushed pineapple (especially undrained) and pork itself release a lot of liquid. While you add back 1 cup of reserved juices, if the overall mixture still seems too “soupy” for neat lettuce wraps, you can let the shredded pork mixture sit in the slow cooker on WARM with the lid slightly ajar for 15-20 minutes to allow some excess moisture to evaporate before serving.
• Flavor Bland: Pork needs adequate seasoning. Ensure the initial salt/pepper/sage rub was applied well. The final addition of ½ teaspoon salt to the shredded meat and juices is also important. Make sure your fresh ginger was indeed fresh and pungent.

Tips and Variations

• Pork Shoulder is Key: Its fat content is essential for achieving tender, flavorful pulled pork in the slow cooker. Avoid leaner cuts for this long cook time.
• Skim Fat Well: Removing the excess rendered fat from the cooking juices before adding them back to the shredded pork makes for a cleaner-tasting, less greasy final dish. Chilling the juices briefly can make the fat solidify for easier removal.
• Fresh Ginger: Using freshly minced or grated gingerroot provides the best, most vibrant flavor.
• Pineapple Form: While crushed pineapple is specified and works well for infusing flavor and creating a saucy consistency, you could use pineapple tidbits or chunks (drained, reserving some juice perhaps to add to the 1 cup of cooking liquid) if you prefer more distinct pieces of pineapple in the final product.
• Add More “Hawaiian” Flavors (Optional):
  • Soy Sauce/Teriyaki: For a more savory, umami depth often associated with Hawaiian-style pork, consider adding 2-3 tablespoons of low-sodium soy sauce or teriyaki sauce to the slow cooker along with the pineapple.
  • Garlic: Add 2-3 minced garlic cloves with the ginger for more aromatic complexity.
  • Brown Sugar: A tablespoon or two of brown sugar can enhance the sweetness and help create more of a glaze if desired.
• Spice it Up: Add ¼ to ½ teaspoon of red pepper flakes along with the sage for a gentle kick of heat.
• Serving Beyond Wraps: This Hawaiian pulled pork is also delicious served on slider buns, over rice or quinoa, or even as a topping for baked sweet potatoes.

Serving and Pairing Suggestions

• Serve Warm in Crisp Lettuce Cups: The contrast between the warm, savory pork and the cool, crisp lettuce is delightful.
• Garnish Options: Thinly sliced green onions are suggested. Fresh chopped cilantro or a sprinkle of toasted sesame seeds would also be lovely.
• Light & Fresh Meal: Perfect for lunch or a lighter dinner, especially in warmer weather.
• Great for Parties: Easy to make a large batch, and guests can assemble their own wraps.
• Side Dish: A side of coconut rice, a simple Asian-style slaw, or grilled pineapple slices would complement the flavors beautifully.

Nutritional Information

(Note: Estimated, per serving, assuming 6-8 hearty servings from a 3-4 lb roast. Highly variable based on actual pork shoulder fat content, how much fat is trimmed/skimmed, and serving size.)

• Calories: 400-550+
• Fat: 25-40g+
• Saturated Fat: 8-15g+
• Cholesterol: 95-140mg+
• Sodium: 400-650mg+ (depending on added salt and natural sodium in pork)
• Total Carbohydrates: 10-18g (mostly from pineapple)
• Dietary Fiber: 1-3g+
• Sugars: 8-15g (from pineapple)
• Protein: 30-40g+

Print

Recipe Summary and Q&A

Summary: These Hawaiian Pulled Pork Lettuce Wraps feature a boneless pork shoulder butt roast seasoned with rubbed sage, salt, and pepper. It’s slow-cooked with undrained crushed pineapple and minced fresh gingerroot until fall-apart tender. The cooked pork is then shredded. The cooking juices are strained (reserving the cooked pineapple solids), skimmed of fat, and one cup of these juices, along with the reserved pineapple and additional salt, is mixed back into the shredded pork and heated through. This flavorful, tropical-inspired pulled pork is served warm in crisp Boston or Bibb lettuce leaves, optionally garnished with thinly sliced green onions.

Q&A:

• Q: Do I need to sear the pork shoulder before slow cooking?
  • A: This recipe does not call for searing, aiming for maximum ease and a very tender, steamed-like result from the pineapple juices. Searing the pork roast on all sides in a hot skillet before adding it to the slow cooker can add an extra layer of deep, caramelized flavor, but it’s an optional step if you prefer to keep it truly “dump and go.”
• Q: Can I use fresh pineapple instead of canned crushed pineapple?
  • A: Yes, absolutely! Use about 2-3 cups of finely diced or crushed fresh ripe pineapple. If your fresh pineapple isn’t extremely juicy, you might want to add about 1/4 to 1/2 cup of pineapple juice or water to the slow cooker as well, since the recipe relies on the “undrained” canned pineapple for some of its initial cooking liquid.
• Q: My pork didn’t shred easily after the specified cooking time. What should I do?
  • A: It simply needs more cooking time. Pork shoulder can vary in how quickly it reaches that fall-apart tender stage. Continue cooking on LOW for another 1-2 hours, or until it shreds very easily with two forks. Ensure your slow cooker lid has a good seal to trap moisture and heat.
• Q: What kind of lettuce is best for wraps?
  • A: Boston lettuce (also known as Bibb or butter lettuce) is ideal because its leaves are tender, naturally cup-shaped, and pliable. Romaine lettuce hearts or large iceberg lettuce cups can also work, offering more crunch.