Hawaiian BBQ Pork Wonton Tacos

By Venzie

Notes

*serves 4 as a main dish, or 6-8 as an appetizer

Ingredients

• 24-30 small wonton wrappers (can be found in the chilled Asian section near the produce)
• 1 pound pork roast
• 4 teaspoons liquid smoke
• 2 teaspoons salt (sea salt if you have it)
• 2 cups broccoli slaw
• 1/4 cup cilantro, roughly chopped
• sauce
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/3 cup pineapple juice (I used the juice from a can of crushed pineapple)
• 1 teaspoon minced garlic
• 1 tablespoon brown sugar
• 1/8 teaspoon ginger

Preparation

Step 1

Prep time:30 mins Cook time:4 hours Total time:4 hours 30 mins Serves:4-8

1.Place pork roast in the slow cooker. Add liquid smoke, and sprinkle pork with salt. Cook on low 8 hours or on high 4 hours. 30 minutes before serving, Remove the pork from the slow cooker and shred with two forks.
2.Preheat oven to 400. Spray a baking sheet generously with cooking spray. Lay wonton wrappers out on a flat surface. Put 3-4 tablespoons water in a small bowl. Spoon about 2 tablespoons of shredded pork into the center of each wonton. Top with 1 tablespoon broccoli slaw. Wet your finger tips with the water, then pinch two opposite corners of each wonton together so they stick together. Place wonton tacos on prepared baking sheet in a single layer, not touching. Spray tacos generously with cooking spray. Bake 10-15 minutes until wontons get crisp and edges begin to brown.
3.While the tacos are baking, prepare the sauce. Combine all sauce ingredients in a medium sauce pan and whisk over medium-high and bring to a boil. Reduce to simmer and allow to thicken until tacos are done baking.Top with cilantro. Drizzle sauce onto tacos, or serve as a dipping sauce.



Notes

*serves 4 as a main dish, or 6-8 as an appetizer