Ingredients: |
Ingredients: 3 lb pork roast (I used the butt or shoulder)
1 cup root beer or Coke, Dr. Pepper, Pepsi
6 tablespoons stir fry sauce
3 tablespoons teriyaki sauce
2 tablespoons molasses
3/4 cup Kraft Light Asian Toasted Sesame Dressing
2 cups coleslaw mix
1/2 small red onion, thin slices (like cabbage in slaw)
2 tablespoons cilantro, chopped
4 tablespoons Kraft Light Asian Toasted Sesame Dressing
1 teaspoon apple cider vinegar
Egg Roll Wrappers (or wonton wrappers if you want appetizer size)
Pam Spray
Limes, cut into sixths (for squeezing over your taco)
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Directions: |
Directions:Cook pork low 8 hours, remove from crockpot, cool and shred, clean crockpot, so it doesn't burn on the sides and return shredded pork to crock pot, adding stir fry sauce, teriyaki sauce, molasses & Asian dressing on top of shredded pork; incorporate sauce well into shredded pork and cook on low for an additional 2-3 hours.
Combine coleslaw mix, onion, cilantro & toss with Asian dressing & cider vinegar. Cover & keep refrigerated until ready to use.
Spray egg roll wrappers lightly on outside with Pam on ONE side. Spray griddle with Pam and heat to 350, fold egg roll wrappers (spray on outside, dry on inside) into a triangle (in half diagonally) & place on griddle. Cook 1-2 min until they bubble/puff up & get brown; flip to other side of triangle and cook open triangle, lightly spray inside, & brown the whole inside of the wrapper. You can press the seam down to cook the fold. A wooden spoon handle or dowel will create the gap to hold your filling. Fill shells with pork and slaw, squeeze fresh lime juice on top. DO NOT LEAVE OUT THE LIMES! That is the best part & makes it the flavor profile complete. |
This recipe for Pork Wonton Tacos (Applebees) is from