pork and peanut lettuce wraps

This may be one of my favorite EMeals dinners so far. It's especially good before heading into a long night shift. It seems a little involved, but it's just slow cooking the pork that takes time, but I promise it's worth it.

Ingredients: (from EMeals) serves 2 with left overs
1/2 lb boneless pork loin roast
1/4 tsp Italian seasoning
1/8 tsp salt, 1/8 tsp pepper
1/2 Tbs olive oil
1/2 small onion sliced
1 cloves garlic, minced
1/8 cup orange juice
1/8 cup reduced sodium chicken broth
1/2 Tbs balsamic vinegar

Cut pork roast in half crosswise, rub with Italian seasoning, salt, and pepper. Heat oil in a Dutch oven over med/high heat and brown pork on all sides. Place pork in a 3-4 quart slow cooker; add onion and garlic to hot pan. Saute 4 mins or until tender; spoon over pork. Add juice, broth, and vinegar to pan, scraping to loosen browned bits, pour over pork. Cover and cook on low for 7-8hrs or until tender. Remove and shred for wraps.

Ingredients for wraps:
1 cup shredded carrots
2 Tbs rice wine vinegar, divided
Shredded pork
2 Tbs orange juice
2 Tbs low sodium soy sauce, divided
2 Tbs natural peanut butter
1 1/2 tsp chile paste with garlic
1 small head butter lettuce, separated into leaves
1/4 cup chopped roasted peanuts

Combine carrots and 1 Tbs vinegar into a small bowl and chill for 30 minutes. Combine pork, orange juice, and 1 Tbs soy sauce in a large skillet, cook over medium heat 5 mins or until warm. Stir together 2 Tbs water, vinegar, soy sauce, peanut butter, and chile paste. Spoon pork into lettuce cups, top with carrots, peanuts, and drizzle with sauce.

They are a little messy to eat because the sauce is runny, but the vinegar in the carrots and the crunch of the peanuts are so tasty. Enjoy!
Linking up with Jessica and Ashley