Pulled Pork Lettuce Cups
with pineapple smoothie
Leftover pulled pork, jalapenos, and cashews give these lettuce cups layers of texture and flavor. We think you'll love the unexpected combination of sweet and spicy in the cups when paired with a refreshing tropical smoothie on the side.
- Green onions - 1 stalk , chopped, green and white parts combined
- Jalapenos - 1 , diced
- Lettuce, romaine - 12 leaves
- Hawaiian Pulled Pork (leftover from Monday) - ~1 cup
- Cashews - 1/2 cup
- Hot sauce (opt) - for serving
- Pineapple, fresh or canned - 2 cups , diced
- Bananas - 1
- Coconut milk - 1/2 cup
- Ice - 1 cup
- Water - 3/4 cup (sub orange juice)
Green onions / Jalapenos - Prep as directed. Combine green and white parts of green onions. Store jalapenos separately. (Can be done up to 4 days ahead)
Pineapple - If using fresh pineapple, chop. If using canned pineapple, drain. (Can be done up to 2 days ahead)
Make pineapple smoothie - Combine pineapple, bananas, coconut milk, ice, and water in a blender. Blend until smooth. Add some additional water, if needed, to reach a smooth, pourable consistency.
Romaine - Separate leaves. (Can be done 1 day ahead)
If you want to enjoy pulled pork warmed, heat it with a splash of water in a saucepan or warm up in the microwave.
Assemble lettuce cups by filling each Romaine leaf with pork and then topping them with green onions, jalapenos, cashews, and some hot sauce. Or just set everything out for everyone to assemble their own. Serve with smoothie on the side.