Instant Pot Thai Pork Wraps

Instant Pot Thai Pork Wraps 2

This shredded pork wrap filling can be made in an Instant Pot or slow cooker. The pork is seasoned with a soy peanut marinade and makes a flavorful meal everyone will love. Top with chopped peanuts and julienned cucumbers for a great crunch.

Serve in tortillas for wraps. For a low-carb meal, use Bibb or Butter lettuce leaves for lettuce wraps, or serve on a bed of chopped lettuce.

Instant Pot Thai Pork Wraps 1

RECIPES:

Instant Pot Thai Pork Wraps

Instant Pot Thai Pork Wraps 2

2-3 lb pork loin roast (or 2 pork tenderloins)
1 small onion, chopped
¼ cup soy sauce
2 Tbs lemon juice
3 Tbs brown sugar or low-carb alternative
1 clove garlic, crushed
2 tsp fresh ground ginger
½ tsp crushed red pepper flakes
½ tsp salt
¼ tsp pepper
½ cup natural peanut butter
2-3 Tbs chopped fresh Thai basil or cilantro

Tortillas (or use Bibb or Butter lettuce for lettuce wraps)
Shredded lettuce
Julienned cucumbers
Sliced green onions, optional
Sliced avocados, optional
Finely chopped peanuts
Asian Sesame Dressing (see recipe below) or any purchased miso, ginger, or sesame-based dressing

To cook in an Instant Pot: Place pork roast and onion in Instant Pot. Combine soy sauce, lemon juice, brown sugar, garlic, ginger, red pepper flakes, salt, and pepper. Pour over roast. Cook on High Pressure (Manual Setting) for 60 minutes for a pork loin (45 minutes if using pork tenderloins). Allow pressure to release naturally (NPR). Remove pork from Instant Pot and place in a large bowl. Stir peanut butter into liquid in pot. Change setting on Instant Pot to Sauté and cook until liquid has reduced by about half. Shred pork and return to Instant Pot. Stir to mix thoroughly. Stir in Thai basil or cilantro just before serving.

Chop lettuce. Finely chop peanuts. Julienne cucumbers: Peel and slice cucumber in half crosswise (giving you 2 cylinders). Cut in half again lengthwise. Slice each piece lengthwise into very thin strips (they should resemble long rectangles, not half-circles).

To serve: Place pork in tortillas. Top with lettuce, cucumbers, green onions, avocados, peanuts, and dressing.

**These are also good eaten as lettuce wraps; Use Bibb or Butter lettuce instead of tortillas. Or serve as a salad on chopped lettuce.

To cook in a crockpot: Place pork roast and onions in crock pot. Combine soy sauce, lemon juice, brown sugar, garlic, ginger, red pepper flakes, salt, and pepper. Pour over roast. Cook on low for about 6-8 hours (about half that on high). Remove pork and skim excess fat. Stir in peanut butter. Shred pork and return to crock pot. Turn crock pot to high and cook for 5-10 minutes uncovered (longer if sauce is too liquidy). Serve as above.

Makes 8-10 servings.

Asian Sesame Dressing

2 Tbs toasted sesame seeds, white and/or black (divided)
½ cup extra virgin olive oil
3 Tbs soy sauce
2 Tbs rice vinegar
1 Tbs sesame oil
2 cloves garlic
1 tsp fresh grated ginger
½ tsp chili paste
10 drops liquid stevia, or 2 Tbs honey

Use an immersion blender to blend 1 Tbs white sesame seeds together with the rest of the ingredients. Blend until smooth. Stir in remaining 1 Tbs sesame seeds (black and/or white).

Makes about 1 cup dressing.

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Filed under Instant Pot, Low Carb/Keto, Main Dishes

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