Slow-Cooker Thai Chili Peanut Pulled Pork Lettuce Cups Step-by-step instructions

Before you start

Before you start, make sure the pork butt is at room temperature for no more than 30 minutes. Pat it dry with paper towels, but there is no need to season it heavily since the sauce carries plenty of flavor. Measure out all the sauce ingredients and have them ready.

If your peanut butter is very thick, warm it in the microwave for 15-20 seconds to make it pourable. Prepare the serving toppings: wash and dry the lettuce leaves, shred the carrots, pick the cilantro leaves, and roughly chop the peanuts.

Instructions

Layer and Coat

1. 1Layer the pork and sauce
   Place the 4-pound boneless pork butt into the slow cooker. Pour the Thai sweet chili sauce, creamy peanut butter, soy sauce, lime juice, and grated ginger over the top. Use a spoon or spatula to spread the sauce evenly over the pork, making sure the meat is well coated.
   Look for The pork is coated in a glossy red-brown sauce with visible peanut butter swirls.
   Tip If the peanut butter is stiff, warm it slightly in the microwave for a few seconds to make it easier to spread.

At the end of this phase, the pork butt is nestled in a glossy, reddish-brown sauce. The peanut butter may not be fully melted yet, but it will blend in during cooking.

The sauce should coat the meat in a thick, sticky layer. The raw pork is safe to handle as long as you wash your hands and surfaces after. The slow cooker is set to low, and the lid is on.

Slow-Cook and Tenderize

2. 2Slow-cook until fork-tender
   Cover the slow cooker and cook on LOW for 8 hours, until the pork is fork-tender and easily pulls apart. The sauce will have thickened and darkened as it simmers, and the meat will be bathed in a rich, sticky sauce. Let it rest for 3 minutes before slicing.
   Look for The pork shreds easily with a fork and the sauce is bubbling and slightly caramelized at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking to keep the heat and moisture steady.

After 8 hours on low, the kitchen smells sweet and savory. The sauce is bubbling gently around the edges, and the pork has visibly shrunk and darkened. When you insert a fork, it slides in easily. The sauce has thickened and may have a few caramelized spots on the sides of the slow cooker. The pork is fork-tender and ready to shred.

Shred and Serve

3. 3Shred the pork in the sauce
   When the pork is done, transfer it to a cutting board and let it rest for at least 3 minutes. Then, using two forks, shred the meat into bite-sized pieces, discarding any large chunks of fat. Return the shredded pork to the slow cooker and stir it into the sauce until every piece is coated.
   Look for The pork is shredded into tender strands and the sauce clings to every piece.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra caramelization, spread the shredded pork on a sheet pan and broil for a few minutes, if desired.
4. 4Assemble the lettuce cups
   Spoon the sticky Thai chili-peanut pork into crisp butter lettuce cups. Top with shredded carrots, fresh cilantro leaves, and a sprinkle of crushed roasted peanuts. Serve immediately while the pork is warm.
   Look for The lettuce cups are filled with glossy pork, bright carrots, and crunchy peanuts.
   Tip For a spicier kick, add sliced fresh chilies or a drizzle of sriracha.

The shredded pork is glossy and coated with sticky sauce. The lettuce cups are crisp and cold, contrasting with the warm, saucy meat. The toppings add color and crunch. Each bite is a balance of sweet, salty, nutty, and fresh. The dish looks vibrant and appetizing, with the peanuts and cilantro adding the final touch.

Common mistakes

A common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Another is using a lean cut of pork, which can become dry. Stick with pork butt or shoulder for best results.

Overcooking can make the meat mushy, but with the low setting and 8 hours, it should be perfect. Also, be sure to shred the pork while it is still warm; cold pork is harder to shred and doesn't absorb the sauce as well.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature has reached at least 145°F (63°C). After resting for at least 3 minutes, the meat should pull apart into tender strands without resistance.

The sauce will have thickened slightly and cling to the meat. If the sauce seems too thin, you can simmer it on the stovetop for a few minutes to reduce, or leave it as is for a saucier result. Taste and adjust seasoning with a pinch of salt or a squeeze of lime before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest