Kalua Pig Lettuce Wraps with Pineapple Salsa and Coconut Broccoli
Tips for Experienced Cooks
1. Experiment with different salts or seasoning blends for the beef to create a unique flavor profile. Hawaiian sea salt is great, but feel free to try with Himalayan pink salt or sea salt with herbs. 2. Use an immersion blender to slightly puree the cooking liquid before mixing it with shredded beef to create a thicker sauce. 3. For an additional layer of flavor, consider adding a splash of fish sauce or Worcestershire sauce when you shred the beef. 4. To elevate the coconut broccoli, you can toast some shredded coconut and sprinkle it on top before serving. 5. Feel free to grill the pineapple before dicing it for the salsa. This adds a caramelized flavor that pairs wonderfully with the beef.
Step 1: Prepare the Beef
Rub the beef chuck roast with Hawaiian sea salt, smoked paprika, garlic powder, and black pepper.
- 2 pounds beef chuck roast
- 1 tablespoon Hawaiian sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Step 2: Cook the Beef
Place the seasoned beef chuck roast in a slow cooker or Instant Pot. Add coconut aminos. Cook on low for 8-10 hours in a slow cooker, or on high pressure for 60-75 minutes in an Instant Pot, followed by a natural pressure release.
- Seasoned beef from step 1
- 1 tablespoon coconut aminos
Step 3: Shred the Beef
Once the beef is cooked, shred it with two forks and mix it with the cooking liquid.
- Cooked beef from step 2
Step 4: Make the Pineapple Salsa
In a medium bowl, combine diced pineapple, diced red onion, chopped cilantro, lime juice, and red pepper flakes (if using). Stir well to combine.
- 1 cup fresh pineapple (diced)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1 lime (juiced)
- 1/4 teaspoon red pepper flakes (optional)
Step 5: Cook the Coconut Broccoli
Steam or sauté the broccoli florets until tender-crisp. Toss with coconut milk.
- 1 cup broccoli florets
- 1/2 cup coconut milk (full fat)
Step 6: Assemble the Lettuce Wraps
Wash and separate the iceberg lettuce leaves. Spoon the shredded beef into the lettuce cups, top with pineapple salsa, and serve with coconut broccoli on the side.
- 1 head iceberg lettuce
- Shredded beef from step 3
- Pineapple salsa from step 4
- Coconut broccoli from step 5
Meat, Eggs, & Dairy
- 2 pounds beef chuck roast
Fresh Produce & Herbs
- 1 head iceberg lettuce
- 1 cup broccoli florets
- 1/2 cup red onion
- 1 cup fresh pineapple
- 1/4 cup cilantro
- 1 lime lime
Pantry Items
- 1/2 cup coconut milk
- 1 tablespoon coconut aminos
Seasonings & Spices
- 1 tablespoon Hawaiian sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes