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Asian Pork Wrap

Learn how to wrap with lettuce leaves for a handy meal. Napa Cabbage and Bok Choy are kissing cousins, so use whichever you like

2 1/2- to 3-pound boneless pork shoulder roast
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 16-ounce package Green Giant frozen stir-fry Sezchuan vegetables
1 8 1/2-ounce low carb plum or hoisin sauce
1/2 cup chicken broth
2 cups shredded or coarsely chopped
Napa cabbage or bok choy
lettuce leaves for wrapping

DIRECTIONS: Remove string from meat, if present. Trim fat from meat. If necessary. Cut meat to fit into a 31/2- or 4-quart slow cooker. Sprinkle ginger and garlic powder evenly over meat; rub in with your fingers.

Place meat in the slow cooker. Add frozen vegetables and half of the plum sauce. Pour broth over vegetables.

Cover; cook on low-heat setting for 8 hours or on high-heat setting for 4 to 5 hours.

Transfer meat to a cutting board. Using 2 forks, gently shred the meat. For the filling, in a large bowl place meat. Using a slotted spoon, transfer vegetables to the same bowl. Discard cooking juices. Stir the remaining plum sauce into meat and vegetables.

Arrange meat filling along center of each lettuce leaf. Top with shredded cabbage. Fold bottom edges of lettuce up and over the filling. You can also use 2 leaves and make it like a sandwich. Fold opposite sides in, just until they meet. Roll up from bottom. Secure with wooden toothpicks

Serves 8
 Nutrition Info
Nutrient Value Per Serving:  Calories 304
Total Fat
11.27 grams
Saturated Fat
3.37 grams
17.16 grams
Net Carbohydrates
15 grams
Fiber 2.06 grams Protein 31.55gm


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