Ingredients
Equipment
Method
- Slice the pork. Cut your pork shoulder across the grain into pieces about 1/4-inch thick — roughly bite-sized, 2–3 inches across. This thin cut is key: it cooks fast and picks up serious char without drying out.
- Season it. Add the pork to a large bowl and sprinkle Kinder's Korean BBQ Seasoning over the top. Toss everything well until every piece is coated. Let it sit for 10–15 minutes while you heat the grill and prep your toppings.
- Fire up the grill. Preheat to high heat — 450°F to 500°F for gas, or a full chimney of charcoal. Scrub the grates, then oil them well. Hot, clean, oiled grates = perfect char and zero sticking.
- Grill the pork. Working in batches if needed (don't crowd the grate), place the pork pieces directly over the hottest part of the grill in a single layer. Grill 2 minutes per side — you're looking for deep caramelization and lightly charred edges. The pork should be cooked through with no pink. Don't rush it or flip too early; let that crust form.
- Transfer and garnish. Move the grilled pork to a serving platter. Hit it with sliced green onions and a scatter of sesame seeds if you're using them.
- Set up your wrap station. Put out the lettuce leaves, steamed rice, kimchi, and Kinder's Sweet & Spicy Korean Wing Sauce. Everyone builds their own — spoon in some rice, add a few pieces of pork, hit it with the sauce, fold it up, and go.
Nutrition
Notes
Pro Tips
• Pork shoulder is the move. It has enough fat to stay juicy and flavorful even over screaming hot heat. Pork loin works but is less forgiving — watch it closely.
• Slice thin, slice across the grain. This is the whole game for tender pork. Thick cuts won't cook through fast enough, and cutting with the grain makes things chewy. Aim for 1/4-inch, cross-grain, every time.
• Work in batches. Crowding the grill steams the pork instead of charring it. Give every piece room and cook in waves — it's worth the extra 5 minutes.
• Partially freeze for easier slicing. If pork shoulder is hard to slice thin, pop it in the freezer for 20–30 minutes first. Partially frozen meat slices like butter.
• Make it a spread. Set out extra toppings — sliced cucumber, shredded carrots, pickled jalapeños, or a simple sesame-dressed slaw — and let everyone
customize their wraps. Serving Suggestions Classic wrap: Spoon steamed rice into a lettuce leaf, lay 2–3 pieces of pork on top, add a spoonful of kimchi, and drizzle Kinder's Sweet & Spicy Korean Wing Sauce over everything. Fold and eat immediately. Rice bowl: Skip the lettuce and go full bowl — rice on the bottom, grilled pork over the top, kimchi on the side, sauce drizzled over, garnished with green onion and sesame seeds. Easy, satisfying, great for meal prep. Korean street-style platter: Serve the pork on a big board alongside the whole lettuce head, multiple sauces, rice, kimchi, and extra toppings. Let people build their own — this format kills it at cookouts and dinner parties. Storage & Reheating Fridge: Store leftover cooked pork in an airtight container for up to 4 days. Keep rice and toppings separate. Freezer: Freeze cooked pork in a zip-lock bag for up to 2 months. Thaw in the fridge overnight. Reheating: Best method is a hot skillet with a thin layer of oil over medium-high heat for 2–3 minutes, tossing to warm through and re-crisp the edges. Avoid the microwave — it kills the texture. A quick hit under the broiler (2–3 minutes) also works great. FAQ Q: Can I make Kinder's Korean BBQ pork lettuce wraps indoors? Yes — a cast iron grill pan or a heavy skillet over high heat works great. Get the pan smoking hot before adding the pork, and work in batches to avoid steaming. You won't get the open-flame smokiness, but the caramelization from Kinder's Korean BBQ Seasoning still comes through strong. Make sure your ventilation is on — it'll get smoky. Q: What cut of pork works best for Korean BBQ lettuce wraps? Pork shoulder (also called pork butt) is the best choice for Kinder's Korean BBQ pork lettuce wraps — it has enough fat marbling to stay juicy over high heat. Pork belly is a great alternative if you want something richer. Pork loin works too but is leaner, so watch the cook time closely and don't go past the 2 minutes per side mark. Q: How do I slice pork shoulder thin enough for lettuce wraps? The easiest trick is to partially freeze the pork shoulder for 20–30 minutes before slicing — it firms up just enough to cut cleanly into 1/4-inch pieces. Always slice against the grain for tender bites. A sharp knife makes a huge difference here; don't try this with a dull blade.
customize their wraps. Serving Suggestions Classic wrap: Spoon steamed rice into a lettuce leaf, lay 2–3 pieces of pork on top, add a spoonful of kimchi, and drizzle Kinder's Sweet & Spicy Korean Wing Sauce over everything. Fold and eat immediately. Rice bowl: Skip the lettuce and go full bowl — rice on the bottom, grilled pork over the top, kimchi on the side, sauce drizzled over, garnished with green onion and sesame seeds. Easy, satisfying, great for meal prep. Korean street-style platter: Serve the pork on a big board alongside the whole lettuce head, multiple sauces, rice, kimchi, and extra toppings. Let people build their own — this format kills it at cookouts and dinner parties. Storage & Reheating Fridge: Store leftover cooked pork in an airtight container for up to 4 days. Keep rice and toppings separate. Freezer: Freeze cooked pork in a zip-lock bag for up to 2 months. Thaw in the fridge overnight. Reheating: Best method is a hot skillet with a thin layer of oil over medium-high heat for 2–3 minutes, tossing to warm through and re-crisp the edges. Avoid the microwave — it kills the texture. A quick hit under the broiler (2–3 minutes) also works great. FAQ Q: Can I make Kinder's Korean BBQ pork lettuce wraps indoors? Yes — a cast iron grill pan or a heavy skillet over high heat works great. Get the pan smoking hot before adding the pork, and work in batches to avoid steaming. You won't get the open-flame smokiness, but the caramelization from Kinder's Korean BBQ Seasoning still comes through strong. Make sure your ventilation is on — it'll get smoky. Q: What cut of pork works best for Korean BBQ lettuce wraps? Pork shoulder (also called pork butt) is the best choice for Kinder's Korean BBQ pork lettuce wraps — it has enough fat marbling to stay juicy over high heat. Pork belly is a great alternative if you want something richer. Pork loin works too but is leaner, so watch the cook time closely and don't go past the 2 minutes per side mark. Q: How do I slice pork shoulder thin enough for lettuce wraps? The easiest trick is to partially freeze the pork shoulder for 20–30 minutes before slicing — it firms up just enough to cut cleanly into 1/4-inch pieces. Always slice against the grain for tender bites. A sharp knife makes a huge difference here; don't try this with a dull blade.