If you’ve ever stood by the appetizer table at a barbecue party, you know that the best bites are the ones that don’t require a plate and fork. These BBQ Pork Wonton Cups with Coleslaw are just that—bite-sized, bold-flavored, and irresistibly crunchy. A crispy wonton shell holds tender barbecue pork, topped with creamy slaw for a contrast of textures and flavors that’s next-level delicious. Whether you're planning appetizers for a bbq party, searching for barbecue appetizers that wow a crowd, or need fun pulled pork appetizer ideas, these little cups are everything you want—and didn’t know you needed.
BBQ Pork Wonton Cups with Coleslaw
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American
Servings 24 cups (serves 6–8 as an appetizer)
Muffin tin You’ll need one to shape the wonton cups. A mini muffin tin makes adorable bite-sized versions, but a regular 12-cup pan works just as well.
Mixing bowls At least two—one for the slaw, one for the pulled pork mixture.
Tongs or Forks For mixing and transferring fillings.
Pastry Brush or Spray Bottle For brushing or spraying the wonton wrappers with oil or butter to get that golden crisp.
For the BBQ Pork
- 2 cups pulled pork leftover or fresh
- 1 cup barbecue sauce your favorite style—sweet, spicy, tangy, or smoky
Optional: a splash of apple cider vinegar for a tangy finish
For the Wonton Cups
- 24 square wonton wrappers usually found in the refrigerated section
- Olive oil spray or melted butter to brush the wrappers
- Muffin tin mini or regular size
For the Coleslaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium carrot grated
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Optional Toppings
- Pickled jalapeños
- Diced green onions
- Crumbled bacon if you're leaning into that pork belly appetizer vibe
- Shredded cheddar or Monterey Jack cheese for a melty finish
Prep the Pork
If you're starting with leftover or store-bought pulled pork, just warm it up in a skillet with your favorite BBQ sauce. Want to amp up the flavor? Add a splash of apple cider vinegar or a dash of smoked paprika. If you're feeling ambitious, you could use a slow cooker pulled pork dip base recipe and let it simmer low and slow until the meat is tender and shreddable. This base can also double as a bbq pork dip or pulled pork cheese dip later on.
Make the Coleslaw
In a mixing bowl, combine shredded cabbage and carrot. In a separate bowl, whisk together mayo, vinegar, sugar, celery seed, salt, and pepper. Pour over the cabbage mixture and toss to coat evenly. Let it sit while you make the wonton cups—the flavor develops better with a little resting time.
Form and Bake the Wonton Cups
Preheat your oven to 375°F (190°C). Spray or lightly brush the muffin tin with oil. Press a wonton wrapper into each cup, pressing the sides gently to form a bowl shape. Lightly spray or brush the wrappers with oil or butter.
Bake for about 8–10 minutes or until golden brown and crispy. Keep an eye on them—wonton wrappers can burn quickly if left unattended.
Let them cool for a few minutes in the tin before gently removing.
Assemble
Add a spoonful of the warm BBQ pork into each cup, followed by a small scoop of coleslaw. Top with optional garnishes like jalapeños, shredded cheese, or crumbled bacon.
Serve
Serve immediately while the cups are crispy and the fillings are fresh. These are fantastic warm, but they hold up well at room temperature, making them ideal for bbq appetizers for a crowd or barbecue party food where people graze as they go.
Pairings
These BBQ pork wonton cups pair beautifully with a wide variety of other cookout favorites. If you're building out a full bbq cookout food spread or searching for what to serve with pulled pork, here are some ideas:
- Slider sides like mac and cheese, elote (Mexican street corn), or baked beans are natural companions.
- A pork dip recipe like a warm pulled pork and cream cheese dip can add richness to your appetizer table.
- Cool drinks like iced sweet tea, lemonade, or a tangy shrub mocktail help balance the smoky richness of the pork.
- For a fun twist, serve these with crunchy kettle chips or even over a fresh salad for a more balanced bite.
FAQs
1. Can I use store-bought pulled pork?
Absolutely. Store-bought or deli-style pulled pork works great, especially when you're short on time. Just make sure it's not overly saucy, as that can make the wonton cups soggy.
2. What kind of pork is best for this recipe?
Boneless pork shoulder or pork butt is ideal if you're making the pulled pork yourself. These cuts have enough fat to stay tender and juicy—perfect for shredding and soaking up sauce.
3. Can I make these ahead of time?
You can make the individual components ahead: bake the wonton cups, prep the slaw, and cook the pork. Store everything separately and assemble just before serving to keep the texture on point.
4. How can I turn this into a dip instead?
Mix the pulled pork with cream cheese, shredded cheese, and BBQ sauce to create a bbq pulled pork dip recipe. Bake until bubbly and golden. Serve with chips, crackers, or toasted bread—this is one of the best pulled pork dip appetizers out there.
5. What other toppings can I add?
Try crumbled cornbread, crushed BBQ potato chips, or even a drizzle of ranch or spicy aioli. The versatility of this dish makes it one of those go-to pulled pork appetizer staples you can tweak to your crowd.
