Tiki-Style Pulled Pork Lettuce Wraps with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Slow-cooked pulled pork infused with island spices served in crisp lettuce cups topped with a bright pineapple salsa for a fresh tropical bite. This Caribbean-inspired pork recipe, ready in about 495 minutes, pairs pork shoulder, pineapple juice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, trimmed pork shoulder
• 1 cup pineapple juice
• 2 tbsp soy sauce
• 3, minced garlic cloves
• 1 tsp ground ginger
• 2 tbsp brown sugar
• 1/2 tsp red chili flakes
• 12 large leaves iceberg lettuce leaves
• 1 cup, finely diced fresh pineapple
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped cilantro leaves
• 1 tbsp lime juice
• 1 tsp salt

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 2 lbs pork shoulder in a slow cooker with 1 cup pineapple juice, 2 tbsp soy sauce, 3 minced garlic cloves, 1 tsp ground ginger, 2 tbsp brown sugar, 1/2 tsp red chili flakes, and 1 tsp salt. Cook on low for 8 hours until pork is tender and shreds easily.
2. Step 2: While pork cooks, prepare pineapple salsa by mixing 1 cup finely diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp chopped cilantro leaves, and 1 tbsp lime juice in a bowl. Refrigerate until serving.
3. Step 3: When pork is done, shred it using two forks and stir to coat with cooking juices.
4. Step 4: To serve, spoon generous portions of shredded pork into 12 large iceberg lettuce leaves and top each with 1-2 tbsp pineapple salsa for a fresh, crunchy contrast.