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Categories:Viewed: 37 - Published at: 8 years ago
Ingredients
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 teaspoon rubbed sage
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 2 tablespoons minced fresh gingerroot
- 18 Boston or Bibb lettuce leaves
- Thinly sliced green onions, optional
Method
- Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours.
- Remove roast; shred with two forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions.
- Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
