This asian pulled pork is mixed with a sweet and spicy sauce and topped with our tangy asian broccoli slaw. Naturally gluten-free and dairy-free! Makes a great packable lunch.
We like food. Kind of a lot. And people. Not as much as we like food…but close. So we have made this unspoken precedence in our family that we go out of our way to regularly entertain friends and family. Shockingly the focus is always around the food. We almost never have everything ready on time so we put people to work as soon as they arrive. Instant conversation starters. When our kids were born and birthday parties rolled around, we naturally just planned the parties the only way we knew…around the food!
Our youngest son Phinehas (Phin) turned 2 this past weekend so of course….we threw him a delicious birthday party and celebrated his sweet little self. Have you seen this kid yet?
Omg. He is ridiculous. The rolls. The pudge. The flirts. Not to mention that he is super calm and quiet! Don’t tell anyone but with his crazy overbearing if-noone-will-listen-to-me-then-I-will-talk-to-the-wall brother (whom I love dearly too) I feel like I can’t even think most days. I almost cry tears of joy when this child rides in the cart through the store, or in the car, or close to every second of the day without talking 24/7.
His sweet little words and points and gasps are just what my tired overstimulated brain needs. And wine. But I’m on a yeast cleanse (because I ate the entire city of Portland and Richmond two weeks ago) so let’s not talk about wine right now…
The other melt my heart thing about Phin is that he LOVES to snuggle up and read books anytime of the day or night….so basically he is like Noah’s wiggly ping pong ball of energy’s polar opposite. They are a match made in heaven. So naturally we threw him a book party and he scored mega on the new books category!
As if that’s not enough to make you want to have another child right this second….the kid loves to eat. In fact when he sees you coming with food he breaks out in this ridiculously cheesy bouncy grin/scream. Seriously child. What planet of sweet angels did you come from?
What is this hiding here on the trash can?
CAKE!!!!! Oh my gosh cake!! YEEEEESSSS!
And don’t try to feed him grandpa….he’s a big boy now.
Back to the party deets!
In preparation for his future teenage appetite, which I’m sure will rival his fathers, I have learned to cook budget friendly cuts of meat that make eons of servings. So when I got an email from the National Pork Board and Fred Meyer (<—pretty much my favorite sentence ever right there) asking us to throw a party and cook pork?
The cries of excitement could be heard completely across the house. I mean really? My favorite grocery store and the pork board? We had a dance party in the kitchen. There was Rockin Robin. And I Will Walk 500 Miles. And Uptown Funk. Keeping it classy.
Because you see we cook A LOT of pulled pork around here for parties and to fulfill our constant taco obsession. And every time we cook them I’m like….dude. Honey….we need a pork sponsor. And he agrees (even though he thinks I’m slightly insane) and then we smoke them and slow cook them all day long and moan about how good our house smells. Proof: Smoked Slow Cooker Tacos.
But I’ve really been wanting to try out the whole lettuce wrap idea since I can easily just keep eating and eating tacos for days. And that my friends does not make for a lady like figure. So I got ridiculously excited when I saw this vietnamese pulled pork lettuce cup idea! Sriracha and sweet chile sauce and pulled pork? Yes!
The day of the party Kevin got the pork smoking away in the grill right away. Meanwhile I whipped up our tangerific asian broccoli pineapple slaw because we are addicted to vinegar, made some from scratch baked beans (because I was feeling like freaking Martha of course), and tossed this creamy salty cucumber avocado salad together because we need all the avocados in the land.
I snuck one before everyone got there. And….I died.
I also ate 5 of them today….
fine I ate Noah’s too…6.
But they are LETTUCE cups people! It’s like a freaking spa in your mouth. They are practically calorie free. The smoky blackened pulled pork, the crunchy vinegary broccoli pineapple slaw, the sweet and spicy from the two sauces and the creamy from the cucumber avocado salad. Gaaah I seriously could go eat another one right now (except that I am at Freddy’s right now writing this in their cafe <—seriously I have a love affair with this store).
Oh and that morning I… ya know grocery shopped for the whole thing at Freddy’s (we are on a first name basis now), cleaned the whole house, made rhubarb sauce and two styles of whipped cream and Kevin ran 2 loads to the dump and built a chicken pen while occupying two children the same day of the party! Because we are SUUUUPERMAN!! And woman of course 😉 And we are crazy. Don’t party plan like us. Just make this food because it’s delicious.
The food was a success hands down as Kevin’s brother willingly posed for me (crazy food blogger sister in law). One of my friends brought a man-friend with her and after eating one plate of food they both disappeared. Kevin found them later parked out on the two seats right next to the food, ha! Man friend was happy with his dinner it seems.
Also….all these dishes hold super well so you can totally make it ALL ahead of time and look totally relaxed and polished when your guests arrived. Which my husband clearly pointed out at least 10 times that day. That’s it. I’m buying a second fridge stat and going to be super prepared from now on. Ha! Riiiight.
- For Each Roast:
- 1 bone in pork roast (about 4½ pounds)**
- ⅛-1/4 cup sriracha sauce, plus more for serving (we did ¼ with kids eating)
- ½ cup thai sweet chili sauce, plus more for serving
- ½ cup water (optional)
- 1-2 heads bib lettuce or butter lettuce
- 4-6 handfuls of applewood or cherry wood smoking chips
- Good for up to 4 roasts:
- 1 recipe of our asian broccoli slaw
- 1 recipe of our avocado cucumber salad
- Prepare grill to 350 degrees. Add 6 large handfuls of applewood or cherry wood chips to the smoking boxes (we used 4 applewood and 2 cherry). Place roast(s) on grill and close lid.
- Cook for 5 hours on the grill adding charcoal as needed to maintain heat at least over 300 degrees or once smoke has stopped, transfer the roasts into a slow cooker (high for 4-6 hours or low for 6-8 hours).
- Once meat is done, shred or slice it into chunks (depending on cut) and add sauces. If meat is dry a ½ cup of water can be added. Hold meat in slow cooker until serving time, stir and add water every 30 minutes if time is extensive.
- Serve with asian broccoli slaw and avocado cucumber salad on the lettuce cups.
The post was sponsored by Fred Meyer and The National Pork Board. All thoughts and opinions are our own, we value our partners who allow us to continue to bring you high quality free content.