Slow-Cooker Thai Chili Peanut Pulled Pork Lettuce Cups Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, choose a high-quality Thai sweet chili sauce that has a good balance of sweetness and heat. If you prefer a thicker sauce, you can remove the pork after shredding and simmer the sauce on the stovetop for 5-10 minutes to reduce it.

This will create a more concentrated glaze that clings to the meat even better. For extra depth, add a splash of fish sauce or a teaspoon of toasted sesame oil to the sauce before cooking.

When serving, keep the lettuce cups separate from the hot pork until just before eating to prevent the lettuce from wilting. You can also serve the pork over jasmine rice or in warm tortillas if you prefer.

The leftovers are fantastic in sandwiches, tacos, or on top of a green salad. The pork also freezes well, so you can make a double batch and save half for a busy night.

Variations

• Spicy Kick: Add 1-2 minced fresh Thai chilies or a teaspoon of sriracha to the sauce before cooking. For extra heat, drizzle with chili oil when serving.
• Coconut-Peanut Twist: Replace half the Thai sweet chili sauce with coconut milk for a creamier, milder sauce. Add a tablespoon of fish sauce for extra umami.
• Ginger-Sesame Version: Add 1 teaspoon of toasted sesame oil and 2 cloves of minced garlic to the sauce. Garnish with toasted sesame seeds along with the peanuts.
• Taco-Style: Serve the pulled pork in warm corn tortillas instead of lettuce cups. Top with pickled red onions, crumbled queso fresco, and a squeeze of lime.

Storage and make-ahead

Fridge

Store leftover pork in an airtight container in the refrigerator for up to 4 days. Keep lettuce cups and toppings separate to maintain crispness.

Freezer

Freeze cooked shredded pork in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat pork gently on the stovetop over medium-low heat, adding a little water or lime juice to refresh the sauce.

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. The sauce will continue to flavor the meat.

Reheat gently on the stovetop or in the microwave, adding a splash of water or lime juice to loosen the sauce if needed. The lettuce cups and toppings are best prepared fresh, but shredded carrots and cilantro can be stored separately for a day.

This recipe is ideal for meal prep. Cook the pork up to 3 days in advance and store it in the refrigerator. When ready to serve, reheat the pork gently on the stovetop or in the microwave.

You can also freeze the cooked, shredded pork in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce can be made ahead and refrigerated for up to a week.

Serving ideas

Serve the pulled pork warm in crisp butter lettuce cups. Add a generous spoonful of pork to each cup, then top with shredded carrots, fresh cilantro, and a sprinkle of crushed peanuts. The contrast of warm, saucy meat and cold, crisp lettuce is delightful. For extra brightness, squeeze a little fresh lime juice over the top just before serving.

This dish is perfect for a casual dinner or a party. Set up a build-your-own station with the pork, lettuce cups, and toppings, letting guests assemble their own. The pork also pairs well with jasmine rice, rice noodles, or as a filling for tacos or sliders. A side of pickled vegetables or a simple cucumber salad would complement the flavors beautifully.

Frequently asked questions

Recipe card

Slow-Cooker Thai Chili Peanut Pulled Pork Lettuce Cups

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

• 4 lb boneless pork butt
• 1 cup Thai sweet chili sauce
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp grated fresh ginger
• Butter lettuce cups, for serving
• Shredded carrots, for serving
• Fresh cilantro leaves, for serving
• Crushed roasted peanuts, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: peanuts, soy, gluten, sesame, milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

18 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.