Happy Friday Everyone! It’s been quite some time since my last post. We were in Florida this past week, celebrating the 4th of July with my fam. We had such a fun time, and it was so great to finally have everyone in town at the same time (it’s been a while since the entire gang has been able to be present). It was so adorable to watch Charlotte with her cousins Grey and Luke. They shocked me with how protective, warm, and cuddly they were with her. And big milestones this week….we officially have a crawler! My life is currently over, as I spend my day following her around as she hits her head on EVERY object possible.
This dish below is an easy weeknight meal we made before our trip, that created 0 leftovers before we left. Pulled pork is one of Nick’s favorite things to eat, and I have found it so simple to make in the crock pot, adding different mixes of spices and simple sauces. This dish was more on the sweet and savory side, thanks to pinches of honey and cinnamon. But what I really think was the best part of this dish were the lettuce wraps. So often we use taco shells, tortilla wraps, buns, etc; but lettuce wraps add such a refreshing and crunchy element to the meal. When ever we do an Asian inspired dishes, we tend to incorporate our cabbage and carrot slaw, which is made up of mostly soy sauce and sesame oil. It adds just enough dressing that the dish requires no additional sauces, not to mention its super quick to make.
Asian Inspired Pulled Pork Lettuce Wraps with Cabbage & Carrot Slaw: serves 4-6
- 1 bunch of scallions; finely diced
- 1 1/2 lb of pork tenderloin (remember pork shrinks in the crock pot)
- 1 large carrot; spiralized
- 1 cabbage; chopped
- 1 bunch of romaine lettuce
- 1 cup of rice
for the crock pot:
- 1/2 cup of soy sauce
- 1/2 cup of chicken stock
- 3 table spoons of sesame oil
- 3 table spoons of honey (add more if you prefer sweeter)
- 2 table spoons of garlic powder
- 2 table spoons of worecheshire sauce
- 2 table spoons of cinnamon
- 2 table spoons of cumin
- a few pinches of salt & pepper
- 1 table spoons of cayenne pepper
- 1 table spoon of chili flakes
- 1 table spoon of brown sugar
for the slaw:
- 1/4 cup of soy sauce
- 3 table spoons of sesame oil
- 1 table spoon of red wine vinegar
- 1 table spoon of olive oil
- pinch of salt & pepper
- 2 chopped garlic cloves
- In a mixing bowl combine soy sauce, honey, sugar, worecheshire , sesame oil, and all spices. Put pork, chicken stock, and mixing bowl sauce into the crock pot. Make sure the pork is covered in the sauce. Add additional spices if needed. Cook on low for 6 hours.
- About 15 minutes before serving, I would start making the rice side (it takes about 15-20 to cook).
- 5 minutes before serving, pull the pork apart, so that it becomes stringy. Let marinade in the sauce. However, turn off the the pot, or the sauce will quickly dry up.
- Add scallions on top of the pork before serving
- In a mixing bowl combine soy sauce, sesame oil, red wine vinegar, olive oil, garlic, and spices.
- Spiralize carrot and chop cabbage into strips.
- Toss into mixing bowl with the sauce. Season with salt & pepper.
As you can see below…taking a family photo of 10 is quite challenging…..