Smoky Pulled Pork BBQ Wontons

Are you looking for a new and delicious filling for your wontons? If so, pulled pork is one that you have to try. It offers up just the right amount of smokiness and sweetness.

Here is a recipe and guide to show you how to make this tasty treat today!

Smoky Pulled Pork BBQ Wontons

Smoky Pulled Pork BBQ Wontons
makes 25 wontons
  • 25 wonton wrappers
  • ½ cup of BBQ sauce
  • 1 liter of vegetable oil, for frying
Pulled Pork Filling:
  • 1lb. of Boston butt
  • 1 tsp. of yellow mustard
  • 1 tbs. of brown sugar
  • 1 tbs. of kosher salt
  • ½ tsp. of garlic powder
  • ½ tsp. of cumin
  • ¼ tsp. of onion powder
Trim any excess fat on the pork butt. This includes any sinewy parts as well. There should only be about 1/4th of an inch of fat on the butt.
Add in apple or cherry wood chips to the smoker. Preheat your smoker to 225 degrees F (107 degrees Celsius).
Combine the brown sugar, kosher salt, garlic powder, cumin, and onion powder in a small bowl. Set aside.
Apply the yellow mustard all over the pork butt.
Sprinkle on the seasoning all over the butt. Pat into place to make sure that the entire cut is covered.
Stick a meat thermometer into the thickest part of the pork butt. Place the butt in the smoker.
Cook until the internal temperature of the meat registers at 195 degrees F (90 degrees Celsius).
Take the meat out of the smoker and place on a wooden cutting board. Let the smoked pork butt rest for an hour.
Shred the meat to desired consistency. Mix in the BBQ sauce and combine well.
Place a wonton wrapper on your work surface. Scoop about a teaspoon of the BBQ pork filling and place in the center of the wrapper.
Lift each side of the wonton wrapper so that it meets in the middle. Pinch together so that the wonton is completely sealed. Set aside and repeat with the next wonton wrapper.
Pour the vegetable oil into a deep pot or a deep fryer. Heat the oil to 365°F or 180°C.
Gently lower the wontons into the hot oil. Cook them in batches of about 6. When the wontons turn golden and float to the top of the oil, you can scoop them out. This should take around 3 to 4 minutes for each batch.
Serve while hot with a side of BBQ sauce.

What Cut of Pork Should You Use for Pulled Pork?

Technically, you can use either pork shoulder or pork butt for this recipe. However, it is best to use pork butt in this case. As Annie Petito explains in https://www.cooksillustrated.com/, pork butt has a lot more marbling than shoulder cut.

More marbling means more moisture and flavor. Essentially, this additional fat is going to make your smoked pork taste a lot better. Pork butt also has a more uniform shape to it which means that it will be easier to smoke.

What is the Best Wood for Smoked Pork Butt?

It is important to always use mild and sweet fruit woods when smoking pork butt. Professional chef, Kristy Norton clarifies in https://catheadsbbq.com/ that this is because pork itself has a mild flavor.

Due to this, you need to use wood that will not overpower the natural flavor of the pork. Apple and cherry are perfect and they also lend a sweetness that works really well with pork.

Do You Need to Wrap the Pork Butt?

You may have noticed that people tend to wrap their meat at some point during the smoking process. As such, you may be wondering if this is something that you need to do while smoking your pork butt.

For this recipe, though, you will not need to do so. See, people wrap meat while smoking because of a phenomenon known as the barbecue stall – a point at which the meat stops cooking. Wrapping the meat forces the meat to start smoking again.

In this instance, however, you are smoking a very small cut of meat. As a result, the meat will continue to cook without any intervals in between.

This does mean that you do have to keep a close watch on the meat as it can cook quite quickly. Use your meat probe to monitor the temperature throughout.

Resting Your Pork Butt

It is important to rest your pork butt. During this time, the meat is able to reabsorb any juices that it has lost. This ensures that your smoked butt will be juicier and tastier. This step is particularly important because you are shredding the meat later on and need the meat to retain as much moisture as possible.

Smoky Pulled Pork BBQ Wontons

How to Shred Pork Butt?

If you can, try to find bear claws – this is a tool that helps you rip through meat quickly and efficiently. This can cut down on how much time it takes to shred your pork.

If you don’t want to make the investment, then simply use two forks. Stick them into the pork and then pull in opposite directions. As you are dealing with such a small cut, you should be done fairly quickly.

Folding the Wontons

It is a good idea to look at the various options you have for folding wontons. Find a method that is easiest for you.

As mentioned, it is key that your wontons are tightly sealed. If the seams keep coming apart, gently wet the edges with a little bit of water and then stick them together.

You should also avoid overfilling the wonton wrappers as this can cause the wrappers to tear at various points. In this case, less filling is more if it means that the wontons are nice and secure.


There you have it – a great recipe for pulled pork wontons. If you want wontons that hit all the right spots, then this is the recipe that you should check out. Once you have given it a try, you are sure to keep going back to it again and again.

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