Pulled Pork and Collard Green Egg Rolls
- Ingredients for the Pulled Pork
- 1 to 4 1 to 4 (3 to 4 pound) pork shoulder or Boston butt
- 2 2 2 tablespoons BBQ rub
- 1 1 1 cup chicken broth
- Directions for the Pulled Pork
- to to from the slow cooker. Once it is cool enough to handle, use two large forks to shred the meat.
- Ingredients for the Alabama White BBQ Sauce
- 1/2 1/2 1/2 cup mayonnaise
- 2 2 2 teaspoons creole mustard
- 1/2 1/2 1/2 teaspoon prepared horseradish
- 1 1 1 clove garlic, minced
- 1/2 1/2 1/2 teaspoon black pepper
- 1 1 1 tablespoon white vinegar
- Directions for the Alabama White BBQ Sauce
- to to mayo, creole mustard, horseradish, garlic, black pepper, and vinegar in a medium bowl. Mix until well combined. Store the sauce in the refrigerator to allow all the flavors to develop.
- Ingredients for the Egg Rolls
- 1 1 package 1 (1-pound) package refrigerated egg roll wrappers
- 1 1 can 1 (27-ounce) can seasoned collard greens, very well drained
- 1 1 1 pound pulled pork recipe
- Vegetable oil for frying
Adapted from blog.draperjames.com
Directions for the Egg Rolls
Place about 2 tablespoons of pulled pork in the center of an egg roll wrapper. Top with about 1 1/2 tablespoons of drained collard greens. Roll egg roll up by folding the bottom flap over the filling, then folding in the sides. Roll the wrap up tightly and secure the top by brushing the top flap with a little bit of water and sealing it well. Allow the egg rolls to rest to ensure they are sealed well before frying. Repeat until all of the ingredients have been used.
Fry the egg rolls by heating 3-to-4 inches of vegetable oil in a Dutch oven or deep, heavy-bottomed skillet. Once the oil has reached about 350°F, carefully place 3-to-4 egg rolls into the oil. Cook for 2 or 3 minutes, turning occasionally, or until deep golden brown. Work in batches, keeping the cooked rolls in a 250°F oven to keep them warm. Serve warm with the Alabama White BBQ Dipping Sauce.