Slow Cooker Korean BBQ Pork Lettuce Wraps
1
Have Made It
Hours in the slow cooker render this watermelon-spiked sweet pork as succulent as it is juicy. The cucumber watermelon salad gives these wraps a nice crunch while the sesame seeds completes the dish.
Watch the recipe video below.
Ingredients
For the BBQ Pork
For the Cucumber Watermelon Salad
Instructions
- Begin by seasoning the ribs with salt and pepper. Arrange the seasoned ribs in the bottom of a slow cooker.
- In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, gochujang (or sriracha), and watermelon puree. Whisk until smooth and pour over the ribs. Cook on low for 8-10 hours.
- Meanwhile, whisk together the sesame oil, soy sauce, and rice vinegar for the salad in a small bowl. Add the cucumbers and watermelon. Toss to combine and season with salt as needed. Add the sesame seeds, basil and mint and refrigerate until ready to serve.
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When the ribs are done cooking, use to forks to shred the meat. To assemble the lettuce wraps, take a leaf of bibb lettuce and fill it with the shredded pork. Top with the watermelon salad, and drizzle with additional gochujang or sriracha as desired.
*You can also use beef short ribs for this recipe.
Recipe Video
Nutritional Facts
- Serving size
- 1
- Calories per serving
- 420
- Fat per serving
- 18g
- Saturated fat per serving
- 4.5g
- Cholesterol per serving
- 125mg
- Sodium per serving
- 1060mg
- Carbohydrates per serving
- 25g
- Fiber per serving
- 3g
- Sugar per serving
- 18g
- Protein per serving
- 41g
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