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–+ servings
Shredded Pork Wonton Tacos

Shredded Pork Wonton Tacos

Author Amber Brady
Yields 16 servings

Ingredients

Pork:

  • 3 lb pork roast, (I used the butt or shoulder)
  • 1 cup rootbeer, (or can of whatever dark soda you like: coke, dr. pepper, pepsi)
  • 6 Tbsp stir fry sauce
  • 3 Tbsp teriyaki sauce
  • 2 Tbsp molasses
  • ¾ cup Kraft Light Asian Toasted Sesame Dressing

Asian Slaw:

  • 2 cups coleslaw mix
  • ½ small red onion, (about ⅓(+) cup diced or thin slices (like cabbage in slaw))
  • 2 Tbsp cilantro, chopped
  • 4 Tbsp Kraft Light Asian Toasted Sesame Dressing
  • 1 tsp apple cider vinegar

Other:

  • Egg Roll Wrappers, (or wonton wrappers if you want appetizer size)
  • Pan Spray
  • Limes, cut into sixths (for squeezing over your taco)

Instructions

  • Pork & Slaw: Cook pork overnight in crock pot with rootbeer for 8-10 hours on low.
  • Pull cooked pork out & shred it, dump rootbeer in sink & rinse crockpot out/lightly scrub (doesn't have to be all the way clean, but get any dark spots off so it doesn't burn on the sides, etc.) Return shredded pork to crock pot.
  • Dump stir fry sauce, teriyaki sauce, molasses, & Asian dressing on top of shredded pork. Incorporate well & heat in crockpot on low for an additional 2-3 hours until most ofthe sauce is soaked up in the pork.
  • Make slaw about an hour before ready to serve tacos (or earlier/later depending on how crunchy/broken down you want your slaw to get.) Combine coleslaw mix, onion, cilantro & toss with Asian dressing & cider vinegar. Cover & keep refrigerated until ready to use. **This makes enough for about 6 egg roll size tacos, so adjust the recipe as needed if you are using all of the pork.
  • To make "taco" shells: Spray egg roll wrappers lightly on ONE side. Using a griddle also sprayed with pan spray & heated to 350˚F, fold egg roll wrappers (spray on outside, dry on inside) into a triangle (in half diagonally) & place on griddle. Cook 1-2 min or so until they bubble/puff up & get brown.
  • Flip to other side of triangle. Cook until brown & bubbly.
  • Open triangle, lightly spray inside, & cook the whole inside of the taco, again until brown/bubbly. You can press the seam down as well to cook the fold. (You may use a wooden spoon handle or dowel to keep a big enough gap to hold your filling; ours did ok, but they did crack on the seam the further we ate them.)
  • Fill shells with shredded pork, top with slaw & squeeze fresh lime juice on top. DO NOT LEAVE OUT THE LIMES! That is the best part & makes it the flavor profile complete. Enjoy!

Notes