Slow Cooker Korean BBQ Pork Lettuce Wraps with Cucumber Watermelon Salad

Hours in the slow cooker render this watermelon-spiked sweet pork as succulent as it is juicy. The cucumber watermelon salad gives these wraps a nice crunch while the sesame seeds completes the dish with protein-packed texture.

Serves 4 to 6


For the pork:

  • 1 ½ to 2 pounds (680 to 908g) country style pork ribs
  • Salt and freshly ground pepper to taste
  • 1/4 cup (60 mL) low sodium soy sauce
  • 1/4 cup (60 mL) rice vinegar
  • 2 tablespoons (30 mL) honey
  • 1 tablespoon (15 mL) sesame oil
  • 1 to 2 tablespoons (15 to 30 mL) gochujang or sriracha
  • 1 cup (250 mL) seedless watermelon, cubed and pureed

For the Cucumber Watermelon Salad:

  • 2 teaspoons (10 mL) sesame oil
  • 1 tablespoon (15 mL) soy sauce
  • 1 tablespoon (15 mL) rice vinegar
  • 2 mini cucumbers, thinly sliced
  • 1 cup (250 mL) seedless watermelon, diced
  • Salt to taste
  • 2 tablespoons (30 mL) black sesame seeds
  • 1/4 cup (60 mL) basil, thinly sliced
  • 1 tablespoon (15 mL) mint, thinly sliced
  • 2 heads bibb lettuce, leaves separated


  1. Begin by seasoning the ribs with salt and pepper. Arrange the seasoned ribs in the bottom of a crock pot.
  2. In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, gochujang (or sriracha), and watermelon puree. Whisk until smooth and pour over the ribs. Cook on low for 8 to 10 hours.
  3. Meanwhile, begin to prepare the salad by whisking together the sesame oil, soy sauce, and rice vinegar in a small bowl. Add the cucumbers and watermelon. Toss to combine and season with salt as needed. Add the sesame seeds, basil and mint and refrigerate until ready to serve.
  4. When the ribs are done cooking, use to forks to shred the meat. To assemble the lettuce wraps, take a leaf of bibb lettuce and fill it with the shredded pork. Top with the watermelon salad, and drizzle with additional gochujang or sriracha as desired.

*You can also use beef short ribs for this recipe.



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