Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds) 1 teaspoon rubbed sage1 teaspoon salt, divided 1/4 teaspoon pepper1 can (20 ounces) unsweetened crushed pineapple, undrained2 tablespoons minced fresh gingerroot18 Boston or Bibb lettuce leavesThinly sliced green onions, optional
Preparation
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.
Remove roast; shred with 2 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.
