Hawaiian Pulled Pork Lettuce Wraps

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1 teaspoon rubbed sage
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 2 tablespoons minced fresh gingerroot
• 18 Boston or Bibb lettuce leaves
• Thinly sliced green onions, optional

1. Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours.
2. Remove roast; shred with two forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions.
3. Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

pork shoulder butt roast, sage, salt, pepper, pineapple, fresh gingerroot, bibb lettuce, green onions

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