Pulled Pork Lettuce Wraps

This recipe came from Terri & Andy and was tried at the Chinese food cookoff.

Ingredients

Ingredients
2 T	sugar
2 1/4 tsp	kosher salt
2 1/2 lb	boneless pork shoulder, trimmed
1 T	grated peeled fresh ginger
2 T	sherry or white wine vinegar
2 T	extra-virgin olive oil
2 T	unsalted chicken stock
1 T	gochujang (Korean chile paste)
1 1/2 tsp	lower-sodium soy sauce
1/4 C	thinly sliced green onions
2 heads	30 Boston lettuce leaves
1 C	thinly sliced radishes
2	limes (wedges)

 

Preparation

1. Combine sugar & salt in a small bowl. Place pork in a large bowl; rub evenly with sugar mixture and cover and refridgerate overnight.
2. Preheat oven to 300 degrees.
3. Place pork on a rack set inside a roasting pan. Place pan in oven; Bake 4 hours or until a thermometer registers 210 degrees, basting occasionally with drippings. Remove from oven; let stand 30 minutes. Shred pork with 2 forks.
4. Combine ginger and next 5 ingredients (through soy sauce), stirring with a whisk. Stir in onions. Reserve half of sauce. Toss shredded pork in remaining half of sauce. Divide pork evenly among lettuce leaves.
5. Top with radishes; drizzle with reserved sauce.
6. Serve with lime wedges, if desired.