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!
Want more tacos? I’ve got you covered with my Caribbean Chicken Tacos, Firecracker Shrimp Wonton Tacos, and Baja Fish Tacos!
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….)
More Recipes to Try
- Hawaiian Huli Huli Chicken – sweet, sticky, and straight up island magic.
- Spicy Hawaiian Burgers – juicy beef, and zero self control.
- Hawaiian Shrimp Bowls – fresh, zesty, and seriously addictive.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
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.
Have you tried these in an air fryer? If so, what time/temp.?
I haven’t but you can try what google suggests 😉 It says to “Spray wonton tacos with oil on both sides and place in your air fryer basket without overlapping. Air fryer at 390 degrees F for 5-7 minutes, or until fully crispy.”
Can’t wait to make- pics and recipe look great. My wife can’t eat broccoli do you think regular coleslaw would work?
Yes, it should be fine 🙂
I have all of the ingredients to make this recipe except I am wondering whether any liquid needs to go in the slow cooker besides the liquid smoke? I checked other pork roast slow cooker recipes and they all had a broth. Please let me know.
Looks delicious, can’t wait to make them! A question: in the photos, the broccoli/red onion mixture looks fresh and crispy, is there anything special you do to keep them that fresh when baking in the oven for 10-15 minutes? It seems like they would, understandably, cook.
These are excellent and pretty easy to make!
Can the pork mixed with sauce be frozen, as I have quite a bit left over?
Yep!
Does the slaw mixture stay crisp, or is it like cooked cabbage after baking? Do you serve these straight out of oven, or is this an appetizer you can make ahead of time & serve room temperature or even cold?
Broccoli slaw stays pretty crisp when serving fresh (within an hour or two). I serve the meat warm and the slaw cold or room temp.
Where is the recipe for the broccoli slaw
We tried these last night and everyone in the family loved them. THe only changes were to cook the pork with the sauce in the slow cooker and to use wanton cups instead of the traditional wrap. Also, we had pork steaks instead of the full pork loin but it was still great. only complaint was that we needed more than i made – everyone wanted seconds and thirds.
Definitely not the worst complaint I’ve ever heard! 😉
I MADE THIS AS A PULLED PORK INSTEAD OF TACOS AND IT WAS ABSOLUTELY DELICIOUS. I FOLLOWED RECIPE EXACLY EXCEPT, ONCE I SHREDDED THE PORK I THREW IT IN THE POT WITH THE SAUCE AND MIXED IT UP AND LET IT COOK A LITTLE.
I THE ONE THING I WOULD LOVE TO FIND A WAY TO CHANGE IS THE SODIUM CONTENT. THOUGH THIS RECIPE IS VERY TASTY, WHEN EATING IT, IT COMES OFF RATHER SATLY. ANY SUGGESTIONS ON HOW TO REDUCE THE SODIUM, BUT STILL KEEP THE FLAVOR?
Try using low sodium soy sauce next time- that should help!
Any sujestioNs on a replacement for ketchup? This sounds and looks so yummy
Sorry Leah – I’m not aware of any replacements for ketchup in this recipe.