These Pork Lettuce Cups are quick, light, refreshing, filling, and absolutely delicious. Perfect for summer when you don’t want to turn on the oven!
This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
What is it about summer that makes my desire to cook dinner decrease drastically? You’d think with all the extra time and relaxing, I’d have all kinds of energy. <<<< bwahahahahahaha. Oh wait, I’m a mother.
Although honestly, why even try? I didn’t hear anyone complain the other day when I served salami, string cheese, crackers, and watermelon. Seriously.
BUT, I certainly got a way bigger reaction when I put out these lettuce cups. So so so good.
I had two racks of the Smithfield Dry Seasoned Ribs, which I grilled the day before. Um. Amazing. They taste like restaurant quality, but right at home. You could also slow roast them in the oven – either way, since all the seasonings and marinade is done for you, they provide a super convenient and tasty meal. (Every time I work with Smithfield, I weep a little, you guys. Pure tears of joy.)
Anyway, there were about six ribs left over. Normally I would send them off with Paul the next day for lunch. But after much sadness, he surrendered. I stripped the meat off the bones and made these lettuce cups for a super easy and light dinner. We all loved them!
Smithfield Dry Seasoned Ribs are available nationwide in Bold & Spicy Southwest Style Peppercorn, and available regionally are Sweet & Smoky Kansas City BBQ, Sweet & Spicy Memphis BBQ, and Sweet & Tangy Carolina BBQ. For more recipe inspiration, visit SmithfieldThrowdown.com
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoons honey
- 1/2 tablespoon sesame oil
- 1/2 teaspoon chili garlic sauce
- 12 small Butter lettuce leaves
- 2 cups shredded or chopped cooked Smithfield seasoned rib meat
- 3/4 cup bean sprouts
- 1/4 cup julienned carrots
- 1/3 cup roasted cashews , roughly chopped
- 3 scallions , diced
- 1/4 cup chopped parsley or cilantro
In a small bowl, whisk together the soy sauce, rice wine vinegar, honey, sesame oil, and chili garlic sauce.
Evenly distribute the rib meat between the lettuce leaves; top wth some of the bean sprouts, carrots sticks, cashew pieces, scallions, and parsley. Drizzle a little of the sauce over the filling.
Serve and enjoy!
The amount of meat from a rack will always vary, but you can usually get about 1/3 cup off of each rib.