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Wonton Tacos with Slow Cooker Carnitas and Coleslaw

2 Aug

Though these healthy little tacos would make for a great appetizer, we each ate half a dozen of them for a fun and delicious dinner.  The baked wonton shells were crunchy and crispy without the fat and calories of a deep-fried corn or flour tortilla.  The pork filling was rich and flavorful with light chocolate tones from the dunkleweizen in which the pork was braised.  The coleslaw was light and crunchy from the kohlrabi and cabbage with a hint of heat from the jalapeño.  This dinner could not be any easier to put together – just be careful not to break the shells when removing them from the baking pan or stuffing them!

Wonton Tacos with Slow Cooker Carnitas and Coleslaw

Slow Cooker Carnitas:

2 lb. boneless rib roast

8-10 small cloves garlic, peeled and smashed

2 tsp. paprika

1 tsp. crushed red pepper flakes

1 tsp. cumin

1 tsp. garlic powder

1 tsp. dried sweet basil

1 tsp. kosher salt

1 small onion quartered

1 lime, quartered

1 bottle Dunkleweizen (a dark wheat beer – I used our homemade version but Sam Adams and several other commercial breweries make them), or other dark-ish beer

Cut 8-10 small, deep slits in the pork.  Shove garlic cloves deep into the slit.

Mix together paprika, crushed red pepper flakes, cumin, garlic powder, basil, and salt.  Rub all over pork and let sit, refrigerated, overnight.

Place pork rib roast in a 5 qt. slow cooker.  Add onion and squeeze lime over the pork.  Add bottle of beer.  Cover, set to low, and cook 8-10 hours until tender and cooked through.

Remove rib roast from the slow cooker and shred with two forks.  Place back in slow cooker and set to warm until serving time.

[Note:  This will make far more carnitas than you will use for the wonton tacos.  I will be making use of the leftovers and hopefully posting the recipes in the next few days!]


1 kohlrabi bulb, peeled and grated

1/2 head cabbage, shredded

1/4 cup cilantro, finely chopped

1 jalapeño, seeded, ribs removed, and very finely chopped

1 lime, juiced

2 tbs. olive oil

1 tbs. red wine vinegar

Kosher salt and freshly cracked black pepper

Mix together kohlrabi, cabbage, cilantro, and jalapeño.

In a food processor or with a whisk, combine lime, olive oil, red wine vinegar, kosher salt and freshly cracked black pepper.  Blend or whisk until well combined.

Toss with kohlrabi/cabbage mixture.  [Note:  This will make about double the coleslaw you will need for the wonton tacos.]

Wonton Taco Shells:

Adapted from

12 wonton wrappers

Non-stick cooking spray

Preheat oven to 400º.

Spray inside and outside of a deep, square baking dish with non-stick cooking spray.

Drape wonton wrappers over the walls to make triangle-shaped “shells.”  Bake until crispy, about 3-4 minutes.  Remove pan from oven and let cool.  Carefully remove the wonton shells from the pan.

Place a roasting rack over a baking sheet and spray with non-stick cooking spray.  Fill wonton wrappers with a tbs. or two of carnitas and place on one side on roasting rack.  Spray with non-stick cooking spray and bake an additional 5 minutes until warm and crispy.

Top tacos with coleslaw.

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