PULLED PORK WONTONS WITH MANGO JALAPENO SALSA

April 20, 2020
Elysia Moccia

Normally in spring, my home is an ever revolving door for our friends come game time. (This year is one to remember for being different in that way!) Having easy, make ahead appetizers, with simple assembly make feeding our hungry game viewers one of the easiest things to check off my hosting list. The most recent fan favorite was these pork wontons that I top with a mango jalapeno salsa. Everything can be made hours ahead, and all that is needed is a few minutes of assembly.

I like to plate ten or twelve wontons at a time and everything keeps well to assemble more as the night goes on. These are a nice change of pace to the traditional spread. Whether you consider yourself a sports fan or not, most of us will gladly jump on the bandwagon of college basketball come march or football in the fall.

My favorite part of the whole experience is that it’s a solid excuse to have favorite game day snacks.

Pulled Pork Wontons with Mango Jalapeño Salsa
Serves 36 wontons

36 wonton wrappers
2 pounds boneless pork ribs
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 and 1/2 teaspoons salt
1 teaspoon pepper
4 garlic cloves, smashed
1 teaspoon cayenne pepper, divided
1 teaspoon liquid smoke
1/2 cup bbq sauce, more if desired
1 mango, minced
1/4 cup red onion, minced
1/4 cup red bell pepper, minced
2 jalapeños, divided
2 tablespoon cilantro, chopped
2 green onions, chopped
1 lime, juiced
1 tablespoon honey

Drizzle olive oil to cover the bottom of the slow cooker. Place boneless pork ribs, onion, 4 smashed garlic cloves, liquid smoke, 3/4 teaspoon of cayenne pepper, salt, and pepper into slow cooker. Cook on high for 3-4 hours or low for 5-6 hours. Once pork is fork tender and falling apart, shred pork and mix in bbq sauce, adding more if desired.

Preheat oven to 350 degrees.

Cut corners off of wonton wrappers. Press cut wontons into muffin tins sprayed with cooking oil, making sure wontons are gently pressed along the sides and bottom. Bake for 6-7 minutes, or until the edges are golden brown. Let cool for 5 minutes. Once cooled you can keep them in sealed container until ready to assemble. This can be done the day ahead, if desired.

Mix mango, red onion, red bell pepper, 1 minced jalapeño, cilantro, green onions, lime juice, honey, and 1/4 teaspoon cayenne pepper. Cover and refrigerate one hour to allow salsa to marinate. The longer it sits the better it gets!

To assemble place bbq pork into bottom of baked wonton cup. Spoon about 1 teaspoon of mango salsa onto pork wonton and garnish with sliced jalapeño.

PULLED PORK WONTONS WITH MANGO JALAPENO SALSA
 
Author:
Ingredients
  • 36 wonton wrappers
  • 2 pounds boneless pork ribs
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 and ½ teaspoons salt
  • 1 teaspoon pepper
  • 4 garlic cloves, smashed
  • 1 teaspoon cayenne pepper, divided
  • 1 teaspoon liquid smoke
  • ½ cup bbq sauce, more if desired
  • 1 mango, minced
  • ¼ cup red onion, minced
  • ¼ cup red bell pepper, minced
  • 2 jalapeños, divided
  • 2 tablespoon cilantro, chopped
  • 2 green onions, chopped
  • 1 lime, juiced
  • 1 tablespoon honey
Instructions
  1. Drizzle olive oil to cover the bottom of the slow cooker. Place boneless pork ribs, onion, 4 smashed garlic cloves, liquid smoke, ¾ teaspoon of cayenne pepper, salt, and pepper into slow cooker. Cook on high for 3-4 hours or low for 5-6 hours. Once pork is fork tender and falling apart, shred pork and mix in bbq sauce, adding more if desired.
  2. Preheat oven to 350 degrees.
  3. Cut corners off of wonton wrappers. Press cut wontons into muffin tins sprayed with cooking oil, making sure wontons are gently pressed along the sides and bottom. Bake for 6-7 minutes, or until the edges are golden brown. Let cool for 5 minutes. Once cooled you can keep them in sealed container until ready to assemble. This can be done the day ahead, if desired.
  4. Mix mango, red onion, red bell pepper, 1 minced jalapeño, cilantro, green onions, lime juice, honey, and ¼ teaspoon cayenne pepper. Cover and refrigerate one hour to allow salsa to marinate. The longer it sits the better it gets!
  5. To assemble place bbq pork into bottom of baked wonton cup. Spoon about 1 teaspoon of mango salsa onto pork wonton and garnish with sliced jalapeño.

 

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