Slow Cooker Hawaiian BBQ Pork Wonton Tacos
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Sweet n’ saucy slow cooked Hawaiian Bbq pork wrapped in wonton wrappers and baked til crispy! All topped with the most amazing sauce! Perfect for a main dish or a party appetizer!
Not sure why I’ve been holding out on this goodness for so long. I made these Hawaiian bbq pork wonton tacos before I even went back east last month. My husband raved and raved about them, but I’ve been saving them. For a special occasion or something? Not sure. But enough is enough. Something this tasty needs to be shared with the world.
The best part is that your crock pot will do most of the work for you in this recipe. Some of my favorite dishes are the ones that start out in a slow cooker, like these Cream Cheese Chicken Taquitos. So much less work, so much good flavor, it’s just a win all around. The sauce on these tacos is the real kicker here. A little sweet, a little tangy, and a whole lot of yum! I may or may not have made a large batch of this sauce just for pouring on everything imaginable after the tacos were finished off. Oops. (Or not….)
What people are saying about these Hawaiian BBQ Pork Wonton Tacos
“I made these last night for dinner and they were awesome! I drizzled some Yum-Yum sauce over them before serving and it gave them a sweet and sour thing, my boyfriend couldn’t stop eating them. Tonight I will use the leftover pork and sauce in quesadillas. Thanks for the great recipe!” – Heather
“Wow these are the most amazing things in the whole world. Made them last night but instead of rolling them I put the wrappers in a cupcake pan and then stuffed them. Either way still amazing. Thank you so much for sharing. Well be making these over and over again ;)” – Melanie
“Made these for a luau party yesterday and they were a big hit! And the best part is that they were super simple to make. The smallest roast I could find was just under 2 lbs and it shredded perfectly after 4 hours on high in the crockpot. I did add a splash of water and pineapple juice to the crockpot because I was afraid the meat would be too dry otherwise – not sure if that made a difference or not, but it turned out great. Make extra sauce! You’re going to want more of that deliciousness 
” – Kristi
Hawaiian BBQ Pork Wonton Tacos
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
- ½ red onion, thinly sliced
- ¼ cup cilantro, roughly chopped
Sauce
- ¼ cup ketchup
- ¼ cup soy sauce
- ⅓ cup pineapple juice, (I used the juice from a can of crushed pineapple)
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
- ⅛ teaspoon ginger
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for a luau party yesterday and they were a big hit! And the best part is that they were super simple to make. The smallest roast I could find was just under 2 lbs and it shredded perfectly after 4 hours on high in the crockpot. I did add a splash of water and pineapple juice to the crockpot because I was afraid the meat would be too dry otherwise – not sure if that made a difference or not, but it turned out great. Make extra sauce! You’re going to want more of that deliciousness 🙂
What flavor of liquid smoke was used?
Hi Pattie, I use mesquite flavor!
I’m eager to try this for a Thanksgiving appetizer. Did you use a recipe for the broccoli slaw or buy it pre-made?
Hi Amy! This would make an amazing Thanksgiving appetizer! I buy the slaw packaged but it doesn’t have a dressing – it just gives the tacos a great crunch factor!
Is the broccoli slaw dressed or dry? If dressed, do you have a ripe for it? I’m excited to make these tomorrow and want to do it right 🙂
Recipe not ripe lol dang autocorrect
Hi Stephanie! The slaw is dry – it’s the perfect crunch for the tacos 🙂 Hope you enjoy these, we absolutely love them!
My mom used to make a sauce for hawaiian ribs when I was growing up. They were the best ribs ever. I know she used pineapple juice in the sauce. I’ve been searching everywhere for a similar recipe. I stumbled across yours and it sounds so similar. I’ve got the sauce cooking now and oh my goodness it smells just like it! I’d like to thank you very much for posting this, she isn’t here anymore for me to find out what it was. Thank you!!!!!!
There’s nothing better than that feeling of finding a recipe that sends you back to your childhood!! So glad you’re enjoying this recipe Ronnie! 🙂
can these be made a few hours ahead of time and served cold as an appie??
Hi Denise, you certainly could serve these as an appetizer and if you like cold pork then yep, you could serve them cold!
Wow these look delicious and amazing!!! They’re on the meal list for next week and I’ll be blogging about them at
🙂 Can’t wait to try them!!
I made these last night for dinner and they were awesome! I drizzled some Yum-Yum sauce over them before serving and it gave them a sweet and sour thing, my boyfriend couldn’t stop eating them. Tonight I will use the leftover pork and sauce in quesadillas. Thanks for the great recipe!
Ooh, I LOVE yum yum sauce – you must be a sushi lover! That’s a brilliant idea, I’m gonna have to try it next time for sure!
I haven’t tried your recipes…yet but your photography is awesome!
Thanks so much John! I hope you find something you like!! 🙂
Wow these are the most amazing things in the whole world. Made them last night but instead of rolling them I put the wrappers in a cupcake pan and then stuffed them. Either way still amazing. Thank you so much for sharing. Well be making these over and over again;)
The pictures show a slice of red onion but no where in the recipe does it call for it?
Heidi! Thanks so much for catching that! Good eye 😉 I’ve updated the recipe – it’s just 1/2 of a red onion thinly sliced 🙂