• Wash and dry produce.

• Trim and thinly slice scallions, separating whites from greens. Trim and slice cucumber lengthwise into ¼-inch-thick planks, then cut crosswise into ¼-inch-thick matchsticks.

• Place pulled pork* in a medium microwave-safe bowl. Using two forks, break up pork into smaller pieces; stir in scallion whites, hoisin, Sriracha, and half the sesame seeds. Cover with plastic wrap and microwave until warmed through, 2-3 minutes.

• Meanwhile, trim and discard root end from lettuce; separate leaves. Reserve six whole leaves for serving (twelve whole leaves for 4 servings); thinly slice remaining leaves. Halve lime.

• In a second medium bowl, combine cucumber, scallion greens, remaining sesame seeds, ½ tsp sugar (1 tsp for 4 servings), juice from the lime, and a pinch of salt.

• Pick cilantro leaves from stems; tear leaves into pieces. Divide whole lettuce leaves between plates and fill with shredded lettuce, pork filling, and as much marinated cucumber as you like (draining first). Sprinkle with cilantro and crispy fried onions. Serve any remaining marinated cucumber on the side. ***Pulled Pork is fully cooked when internal temperature reaches 160°.***