Lunch: Pulled Pork Lettuce Wraps

Ingredients

2 tablespoons sugar
2 1/4 teaspoons kosher salt
1 (2 1/2-pound) boneless pork shoulder, trimmed
1 tablespoon grated peeled fresh ginger
2 tablespoons sherry or white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted chicken stock (such as Swanson)
1 tablespoon gochujang (Korean chile paste)
1 1/2 teaspoons lower-sodium soy sauce
1/4 cup thinly sliced green onions
30 Boston lettuce leaves (about 2 heads)
1 cup thinly sliced radishes
Lime wedges (optional)

Instructions

Combine sugar and salt in a small bowl. Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight.
Preheat oven to 300 °. Place pork on a rack set inside a roasting pan. Place pan in oven; bake 4 hours or until a thermometer registers 210 °, basting occasionally with drippings. Remove from oven; let stand 30 minutes. Shred pork with 2 forks.
Combine ginger and next 5 ingredients (through soy sauce), stirring with a whisk. Stir in onions. Reserve half of sauce. Toss shredded pork in remaining half of sauce. Divide pork evenly among lettuce leaves. Top with radishes; drizzle with reserved sauce. Serve with lime wedges, if desired.

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