Hawaiian BBQ Pork Wonton Tacos
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup ketchup
- 1 teaspoon minced garlic
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1/2 red onion thinly sliced
- 1/4 cup cilantro roughly chopped
- 4 teaspoons liquid smoke
- 24-30 small wonton wrappers (can be found in the chilled asian
- 1 pound pork roast
- 2 teaspoons salt (sea salt if you have it)
- 2 cups broccoli slaw
- 1/3 up pineapple juice (i used the juice from a can of cr
- 1/8 easpoon ginger
- Carbohydrate 28.7609983688521 g
- Cholesterol 105.460226025 mg
- Fat 28.6672191467883 g
- Fiber 5.2623211206894 g
- Protein 35.3015560671023 g
- Saturated Fat 10.472032957544 g
- Serving Size 1 1 -8 (453g)
- Sodium 463.825717808062 mg
- Sugar 23.4986772481627 g
- Trans Fat 3.42193650580585 g
- Calories 500 calories
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.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 1-2 tablespoons broccoli slaw and some red onion slices. 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.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.
