Hawaiian Pulled Pork Lettuce Wraps

Ingredients

• 1 boneless pork shoulder butt roast (3 to 4 pounds)

• 1 teaspoon rubbed sage

• 1 teaspoon salt, divided

• 1/4 teaspoon pepper

• 1 can (20 ounces) unsweetened crushed pineapple, undrained

• 2 tablespoons minced fresh gingerroot

• 18 Boston or Bibb lettuce leaves

• Thinly sliced green onions, optional

Directions

1. Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours.

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3. Remove roast; shred with 2 forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions.