Preheat oven to 375 degrees. Spray a mini muffin tin with non-stick cooking spray. Carefully place a wonton wrapper into each section of the tin and press against the bottom and sides to form a cup shape. Spray the tops of the wonton cups with a light layer of non-stick cooking spray and sprinkle with salt.
Bake for 7-8 minutes until light golden. Cool completely.
To make the pulled pork, place the pork tenderloin in a lightly greased slow cooker. Season generously with salt and pepper. Whisk together the Dr Pepper, garlic, soy sauce, ginger and red pepper flakes and pour over the pork. Cook on low for 4-5 hours. Meanwhile, prepare the glaze by whisking together the Dr Pepper, soy sauce, brown sugar, rice vinegar, garlic, ginger, red pepper flakes and salt and pepper in a medium saucepan. Stir together the cornstarch and water and whisk into the Dr Pepper mixture. Bring to a boil over medium heat, whisking frequently until mixture thickens.
Set aside, reserving 1/2 cup of the glaze for serving. If necessary, reheat glaze in the microwave briefly just before serving.
Preheat broiler. Shred the cooked pork with two forks and spread in an even layer on a parchment or foil lined baking sheet. Place under broiler for 3-4 minutes or until pork starts to brown and crisp around the edges. Toss the pork with all but 1/2 cup of the glaze and 1-2 tablespoons of prepared Thai peanut sauce.
Fill the prepared wonton cups with a generous amount of pork filling. Top with reserved glaze, sliced green onions and sesame seeds. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 11 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 13.4mg||4 %|
|Sodium 99.8mg||3 %|
|Potassium 247.3mg||7 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.9g|
|Protein 6.2g||9 %|
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Calories per serving: 86
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