Shredded Asian Pork Wonton Tacos

FOR THE SLAW:
In a bowl mix together mayo, milk, sugar, salt, pepper, and rice wine vinegar. In another bowl add cole salw mix and red onion, pour mayo mixture over top toss to coat. Cover and place in fridge until needed.

FOR THE PORK:
Place pork in slow cooker. Cover with entire bottle of Asain Dressing and red pepper flakes. Put the lid on and cook on low 6 hours. When finished cooking, shred meat and return to slow cooker to keep warm.

FOR THE TACOS:
In a preheated skillet heat up 1 cup of oil. Place a “strip” of pork meat down the center of a wonton wrapper and fold the wrapper so that it resembles a taco.

Fry wonton wrapper with pork inside for about 30 seconds or so until wonton wrapper is golden brown and crispy. Remove cooked wontons to a paper towel lined plate to drain. Repeat the filling and frying process until all the wonton wrappers are used.

Top each taco with cole slaw mix. ENJOY!