Shredded Pork Wonton Tacos: Crispy Wonton Shell Pork Tacos

Pork:

• 3 lb pork roast (butt or shoulder)
• 1 cup root beer (or another dark soda like Coke, Dr Pepper, or 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 thinly sliced)
• 2 Tbsp chopped cilantro
• 4 Tbsp Kraft Light Asian Toasted Sesame Dressing
• 1 tsp apple cider vinegar

Other:

• Egg roll wrappers (or wonton wrappers for appetizer size)
• Pan spray
• Limes, cut into sixths (for squeezing over the tacos)

• Pork & slaw: Place the pork roast in a crock pot with the root beer and cook on low for 8–10 hours.
• Remove the cooked pork and shred it. Pour the root beer out and rinse the crock pot (a light scrub is fine). Return the shredded pork to the crock pot.
• Add the stir fry sauce, teriyaki sauce, molasses, and ¾ cup of the Asian toasted sesame dressing to the shredded pork. Mix well and heat on low for 2–3 more hours, or until the pork has absorbed most of the sauce.
• Make the slaw about an hour before serving (or earlier if you prefer a softer slaw). Combine coleslaw mix, red onion, and cilantro. Toss with 4 Tbsp of the Asian dressing and 1 tsp apple cider vinegar. Cover and refrigerate until ready to serve. Note: this amount of slaw will dress roughly six egg-roll-size tacos; scale as needed for all the pork.
• To make the taco shells: Lightly spray one side of an egg roll wrapper. Heat a griddle to about 350°F and spray it lightly. Fold the wrapper diagonally into a triangle (sprayed side out) and place on the griddle. Cook 1–2 minutes until it puffs and browns.
• Flip the triangle and cook the other side until browned and bubbly.
• Open the triangle, lightly spray the inside, and brown the interior surface as well. Press the seam gently while cooking to help it hold its shape. A wooden spoon handle or dowel can help keep the shell open for filling.
• Fill each shell with shredded pork, top with Asian slaw, and squeeze fresh lime over each taco. The lime brightens the flavors—don’t skip it. Serve and enjoy!