• 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
  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.
Recipe by Rachel Schultz at https://rachelschultz.com/2020/04/20/pulled-pork-wontons-with-mango-jalapeno-salsa/