1 1/4 cup finely crushed Pretzel Crisps® Everything Deli Style
Nonstick cooking spray
4 tablespoons butter, melted
1 egg white
1/3 cup orange marmalade
1/4 teaspoon Sriracha, or to taste
1 1/4 cup (cooked) deli shredded pork
3 tablespoons hoisin sauce
1/8 teaspoon five spice powder
1 1/4 cup deli prepared coleslaw (not too creamy)
3 tablespoons chopped cilantro
1/4 cup chopped salted peanuts
Cilantro sprigs, for garnish


  1. Preheat oven to 350 degrees F. Spray 12 cups (of a 24 cup) mini muffin pan with nonstick cooking spray. In a medium bowl, combine Pretzel Crisps®, butter, and egg white.
  2. Bake 10-12 minutes. Let cool 20 minutes in pan before removing and filling pretzel cups.
  3. In a small bowl, combine orange marmalade and Sriracha. Set aside.
  4. To assemble, fill pretzel cups with pork, dividing equally. Top with coleslaw and spicy orange marmalade. Sprinkle with cilantro; top with peanuts. If desired, garnish platter with cilantro sprigs.