This Asian-style pulled pork is a refreshing change from American barbecued pulled pork. The toasted sesame seeds add a nutty flavor.
SLOW COOKER SIZE: MEDIUM
1 tablespoon canola oil
1 medium onion, chopped
1 red bell pepper, cored, seeded, and diced
1 boneless pork shoulder roast (about 2 pounds)
2 garlic cloves, minced
¼ cup soy sauce
1 teaspoon hot wing sauce
2 tablespoon sugar-free maple syrup
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
⅓ cup minced fresh cilantro
Lettuce leaves, such as iceberg or romaine
1.Rub the sides and bottom of the stoneware with the canola oil. Place the onion and red pepper into the stoneware. Place the pork on top.
2.In a small bowl, combine the garlic, soy sauce, wing sauce, maple syrup, sesame oil, and sesame seeds. Stir to combine well. Pour the sauce over the pork.
3.Cover and cook on Low for 6 to 8 hours.
4.Remove the pork from the slow cooker. Using the tines of the fork, shred the meat and return it to the slow cooker. Stir in the cilantro. When you’re ready to serve, spoon the pork mixture into a serving bowl. To assemble the lettuce wraps, diners can spoon the warm pork mixture into the center of a lettuce leaf and then fold the lettuce loosely over the pork.
PER SERVING: 280 CALORIES ★ FAT 18 G (58%) ★ NET CARBS 3 G (4%) ★ PROTEIN 23 G (33%)
