Hawaiian BBQ Pork Wonton Tacos

This Hawaiian BBQ pork is made easy by using a slow cooker, then wrapped up in crispy wonton taco shells and drizzled with a heavenly BBQ sauce!

These Hawaiian BBQ pork tacos are sweet and saucy with an attitude… absolutely delicious! Let the slow cooker do most of the work for you and try these soon!

If you know me, you know that “the other white meat” and I aren’t the best of friends… usually I don’t eat pork.  I have no idea why, I’m just weird 😛  But, hubby likes it and I’ve been trying to make an effort lately to break out of the standard beef and chicken routine.

So I came upon this little gem on Pinterest (of course lol)… and I just had to try it!!  These pork tacos are sweet and saucy with an attitude… absolutely delicious!  Wanna hear the BEST part?  And no, it’s not that tantalizing sauce… it’s that the crockpot does most of the work for you! 😀  Who doesn’t love that!  There is a downside… if you’re home all day while that bbq pork is cooking… well, you may want to eat everything in the house, because it’ll smell amazing and make you incredibly hungry!

Your pork will cook in your slow cooker for 8 hours on low, or 4 hours on high.  About 30 minutes before you want to eat, shred your pork.  It will seriously just fall apart, no effort required 🙂

I added a little of my sauce to the shredded bbq pork, so it had tons of flavor.  While it’s resting, go ahead and preheat your oven and gather your ingredients for the tacos.  Now these toppings are up to you, but I went with the broccoli slaw, diced red onion and fresh cilantro!

To assemble the tacos, lay out your wonton wrappers on a parchment paper lined baking sheet and spoon a little of the pork filling in the center.  I did about 1-2 Tbsp of the filling.  Now add your toppings on top of the filling.

If you’ve worked with wonton wrappers before, you know that you need some water to help them stick together.  They can also be a bit finicky.  Have a small bowl or glass with some water nearby, wet your fingers, and pinch two opposite sides of the wrappers together (to make a “taco”).  Your wet fingers should seal the wonton.

As you can see from the picture above, mine didn’t exactly stick together lol.  So I improvised and just sort of folded them over in a makeshift wrap.  It worked, just didn’t look as pretty lol.

Tip:  If you don’t want to fuss with making the tacos, you can also spray a muffin pan with cooking spray and push the wonton wrappers down into the muffin cups to create a bowl shape.  Fill with toppings just like you would for the taco shapes, and bake at 400 for about 15 minutes or so.

Okay, back to the tacos… spray the tacos with cooking spray and bake at 400 for 12-15 minutes, until they are golden brown.  Be careful though, wontons can burn pretty quickly, so keep an eye on them!

Simmer your sauce while the tacos are baking and when it’s time to serve, drizzle some of that amazing sauce over the tops of the tacos or serve it alongside for dipping.  Orrrrrrr be like me, and do both!  Lol.

Be prepared to Fall. In. Love.  Seriously you guys… you will LOVE these!

If you’d rather not mess with wontons at all, this pork and sauce would be fantastic on a bun as a pulled pork sandwich!  Or just eat it by itself, it’s that good.

I hope you guys try these Hawaiian BBQ pork wonton tacos, I promise you, you won’t regret it!

Have some wonton wrappers left over from this recipe?  Try my Crab Rangoons, Individual Taco Cups, or Avocado Egg Rolls/Wontons!

Recipe from Le Creme de la Crumb

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Slow Cooker Hawaiian BBQ Pork Wonton Tacos

This Hawaiian BBQ pork is made easy by using a slow cooker, then wrapped up in crispy wonton taco shells and drizzled with a heavenly BBQ sauce!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 8 hrs

Total Time 8 hrs 30 mins

Servings 4 -8 servings

Ingredients

  

1x2x3x

• 20-30 wonton wrappers
• 1 lb pork roast
• 4 tsp liquid smoke
• 2 tsp sea salt
• 2 cups broccoli slaw
• 1/2 red onion thinly sliced
• 1/4 cup cilantro roughly chopped
• SAUCE:
• 1/2 cup ketchup
• 1/2 cup soy sauce
• 2/3 cup pineapple juice
• 2 tsp garlic minced
• 2 Tbsp brown sugar
• 1/4 tsp fresh ginger

Instructions

 

• Place pork roast in the slow cooker. Add liquid smoke, and rub pork with salt. Cook on low 8
• hours or on high 4 hours.
• minutes before serving, combine sauce ingredients. Remove the pork from the slow
• cooker, shred with two forks, drizzle about 3 Tbsp of the sauce over the pork and stir
• to combine.
• Preheat oven to 400. Line a baking sheet with parchment paper or nonstick foil.
• Lay wonton wrappers out on a flat surface. Put 3-4 tablespoons water in a small bowl. Spoon about 1 tablespoons of shredded pork into the center of each wonton. Top with 1 tablespoon broccoli slaw and some red onion. Wet your finger tips with the water, then pinch two opposite corners of each wonton together so they stick together. If they aren't sticking too well, then fold them over.
• Place wonton tacos on prepared baking sheet in a single layer, not touching. Spray tacos
• liberally with cooking spray. Bake 10-15 minutes until wontons get crisp and edges begin to
• brown.
• While the tacos are baking, place sauce in a medium sauce pan and whisk over medium-high to bring to a boil. Reduce to simmer and allow to thicken until tacos are done baking.
• Top tacos with cilantro and drizzle sauce on tacos. You can also serve the sauce on the side as a dipping sauce.

Notes

** wontons can also be place in a greased muffin pan, pushed down into the cups to create a wonton "bowl". Bake as directed.
** this pork is also good on a bun as a pulled pork sandwich, no wontons required!

Author The Chunky Chef

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If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4