Pulled Pork Wonton Tacos

Serves: 12

Ingredients

Pulled Pork:
4 lbs of boneless pork shoulder
1 8oz beer (light, not dark)
One yellow onion, diced
1 jalapeno (without seeds), diced
4 cloves of garlic
2 tsp of oregano
1 tsp of chili powder
1 tsp of cumin
½ tsp of salt
½ tsp of pepper
1 tbsp of apple cider vinegar
1 tbsp of chipotle powder (or 1 chipotle pepper in adobo sauce, diced)
2 tbsp of honey

Wonton Assembly:
Wonton wrappers (I use Nasoya wrappers – you can get them at most grocery stores)
Chili sauce
¼ cup Gruyere cheese
1 avocado
Fresh cilantro

Instructions

Pork in Crockpot:
If you are making this in a crockpot: Add beer, onion, jalapeno, garlic, oregano, chili powder, cumin, salt, pepper, apple cider, chipotle powder and honey into the crockpot and stir well. Add pork shoulder and mix up so not all the onions are on the bottom of the crockpot. Set crockpot for 4-8 hour, depending on your timeframe and let cook.

Once crockpot is done, place the pork shoulder on a cutting board. Pull the pork apart with two forks into small stringy chunks. Place all pulled pork back in crockpot, stir ingredients and let sit for 10 more minutes.

Pork on Stove:
To make this on the stove with leftover pulled pork: In a large pan, add onion and garlic and saute for 5 minutes. Add pulled pork and remaining ingredients. Cover the pan with a lid and let simmer on low for 10 minutes.

Wontons:
Preheat oven to 350 degrees.

In a muffin pan, line the wonton wrappers inside each muffin slot, gently pressing down to form a cup shape. Bake wonton wrappers in the oven for 5 minutes until slightly hardened.

Remove wonton wrappers from oven, add 1 spoonful of pork to each wonton cup. Top with a few drops of chili sauce and sprinkle gruyere cheese on top. Bake for 10 minutes or until wonton wrappers start to brown. Watch closely so the wrappers don’t burn.
Remove from oven and garnish with avocado and cilantro.
Enjoy!

From fancymadesimple.com