Welcome!Hey there! I'm Holly. A 40+ year old insurance-nerd wife, mom, beauty lover, and about a million other things in between. This is the place where I share about our lives, what I'm currently loving, books I'm reading, plus-size style, beauty recommendations, health + fitness endeavors and anything else I'm finding interesting at the moment. Thanks for stopping by!
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Daily Archives: April 20, 2011
One of the things I missed most when I first went Paleo was the ability to throw a chunk of meat in the crock pot, cover it in sauce, serve in on a freshly baked roll and call it dinner. Most pre-made sauces are loaded with sugar and since I no longer eat anything on a bun, my crockpot gathered a bit of dust while I transitioned. But when I rediscovered my love for lettuce wraps (HOLY MOSES those are good!) I busted out my crockpot again and sang love songs to it because it makes my weeknight life so much easier.
After a few trials and tribulations, and some super disgusting dinners (which, HELLO, seem like an extra betrayal when they happen in the crockpot because you come home expecting dinner to be ready only to find out that you have to figure out a Plan B!) I finally came up with a a combo of yummy flavors that has found its way into the regular rotation in our kitchen. And a bonus, it gets Garrett to eat pork with a smile! Although you could certainly substitute chicken in this dish and get great results.
Asian Pork Lettuce Wraps
For the chunk of meat
2-3 lbs of pork shoulder or any type of pork roast (or this would be super good with chicken thighs or chicken breasts)
Liberally salt and pepper and if you’re feeling really crazy throw in 3-4 smashed whole garlic cloves. If you don’t feel crazy, just sprinkle on some garlic powder
For the sauce
Mix all of the following:
4 TBS Coconut Aminos (or Soy Sauce if that’s your bag)
2 TBS Almond Butter (Peanut Butter would be fine too)
1 TBS Honey (I eyeball it)
2 TBS Vinegar (I’ve used a bunch of different ones, just to get some acid in there)
2 tsp Sesame Oil
1 TBS Sriracha (or more if you are real spicy)
1/2 tsp of Black Pepper
1 TBS minced ginger (dude, I totally used the jarred stuff sometimes, go for it!)
1. Put prepared chunk of meat in crockpot
2. Pour sauce over it
3. Resist the urge to add more liquid (you will want to, don’t you worry you don’t have to)
4. Set and forget (well for about 4-6 hours at least on your low setting)
THIS, internet, is how I like my crock pot recipes. Short, sweet and tasty!
When it is done cooking shred with a fork and serve atop your favorite lettuce and add the garnish of your choice. Because I am usually lazy on the weeknights, I throw on some pre-shredded cabbage or broccoli slaw and slice up a bell pepper for some color and call it a day. You could do any toppings you want — chopped peanuts, jicama, cilantro, shredded carrots. And Garrett says don’t forget the extra hot sauce! But that guy is crazy for heat, so take his advice with a grain of salt (and a glass of water!)