Luau Pork Lettuce Wraps

• 3 teaspoons sea salt
• 1 teaspoon pepper
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1/2 cup ketchup
• 1/2 cup hoisin sauce
• 1/3 cup chili garlic sauce
• 1 pound baby portobello mushrooms, chopped
• 1 large onion, chopped
• 1 can (20 ounces) unsweetened crushed pineapple
• 2 cans (8 ounces each) sliced water chestnuts, drained and chopped
• Bibb lettuce leaves
• Chopped green onions, optional

1. Rub salt and pepper over roast; transfer to a 5- or 6-qt. slow cooker. Combine ketchup, hoisin and chili sauce; pour over roast. Top with mushrooms, onion and pineapple. Cook, covered, on low until pork is tender, 6-8 hours.
2. Remove roast; cool slightly. Strain cooking juices. Reserve vegetables and 1/2 to 1-1/2 cups juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks. Return pork and reserved vegetables slow cooker; pour desired amount of reserved cooking juices over pork mixture and stir to combine. Stir in water chestnuts; heat through. Serve in lettuce leaves; top with green onions, if desired.
3. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary. Serve with lettuce.

salt, pepper, pork shoulder butt roast, ketchup, hoisin sauce, chili garlic, portobello mushrooms, onion, pineapple, water chestnuts, green onions

Taken from www.tasteofhome.com/recipes/luau-pork-lettuce-wraps/ (may not work)