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Nutrition Facts
Serving Size 144 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 80 mg 3%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 32 g
Vitamin A 25% Iron 15%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Citrus and Fennel Brined Pork Lettuce Wraps
Prep Time
8 h 20 m
Cook Time
40 minutes
Total Time
9 hours
8  People


Recipe makes 8 Servings

4 Qt cold water, divided use, 2 quarts for making brine and 2 quarts added after
3 large navel oranges, sliced thinly
2 large limes, thinly sliced
1 large lemon, thinly sliced
2 Tbsp black peppercorns
1 Tbsp fresh ginger, peeled and minced
1/2 cup(s) garlic cloves, crushed
3/4 cup(s) kosher salt
1/4 cup(s) H-E-B Organics Unpasteurized Apple Cider Vinegar
1/4 cup(s) tamari
1 Tbsp fennel seeds
4 Lb pork shoulder or boston butt, bone-in or boneless
4 Eva Butter Lettuce Hearts, stems trimmed and lettuce leaves pulled apart
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in a large pot add water, sliced fruit, peppercorns, ginger, garlic, salt, apple cider vinegar, tamari and fennel seeds.
Bring to a simmer just long enough for salt to dissolve and fruit to just soften. Pour brine into large brine pot or bucket, add 4 cups of ice and allow to cool.
Once brine is cooled, add pork and 2 more quarts of water, cover and refrigerate for at least 8 hours or overnight.
Once brined, discard brine liquid, rinse off pork cold water and add to Instapot. Place lid on Instapot and set to 45 minutes on manual setting.
When pork is pull apart tender, shred with tongs, and build lettuce cups by adding a little shredded pork followed by your favorite condiments like shredded carrots, green onions, hot sauce etc.
Repeat as desired with each lettuce cup. Garnish with black sesame seeds.


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