Pork Filled Wontons - BTB style

We have taken a fun wonton recipe and updated it with some BTB flair! We think you will enjoy this like we do and it is such a fun finger food for any gathering.

Ingredients:

• Packages Won Ton wrappers
• Fully cooked pork - shredded
• Non-stick spray
• Large Cupcake or Muffin Pan
• Your favorite Big Tony Brown sauce

Start with small wonton wrappers and pork that you have seasoned and cooked fully, then shredded for easy assembly into the won ton "shells". We prefer the Boston Butt (shoulder). To cook your pork you can place it in your slow-cooker crock pot with some Mild or Spicy Dry Marinade (Shop Here). Cook until it can be easily chopped or pulled apart.

Chop or dice cabbage (depending on your preference). We like to use a wasabi flavored dressing on the cabbage. This gives a great "bite" with the sweetness of the pork. We make our own, but you should be able to find this in your store.

Don't forget your favorite bottle of BTB sauce.

Preheat the oven to 400 degrees.

Shaping the won on shells: You can use a baking pan with deep walls to drape the wrappers over to form the taco-like shape. We like to use small muffin tins. Make sure to spray both the inside/outside of the walls of the baking dish with non-stick spray. Lay the wrappers evenly over the sprayed sides of the pan and inside the muffin cups. Make sure the wontons do not overlap each other. Bake 3-4 minutes until golden brown and crispy. Remove from the oven and set aside.

In a bowl, mix the pulled pork and BTB sauce until the meat is thoroughly coated. Set aside until assembly.

 


Assembly: Cover a baking sheet with wax paper and spray with non-stick spray. Gently fill each wonton shell with your pork mixture and lay onto the baking sheet. If you want a little more crispiness, you can spray the top side of the shell. Once all shells are assembled, place in the oven and bake for 5 minutes, until crispy and hot. 

To serve, add a tablespoon or so of the wasabi slaw to each shell and enjoy!