Neely’s BBQ Pulled Pork Egg Rolls

Ingredients

BBQ Pulled Pork

  • 1 (2 pound) pork butt
  • Kosher salt and fresh ground black pepper
  • 1 tbsp smoked paprika
  • 1/2 cup Neely’s BBQ sauce, plus more for drizzling and serving
  • 1/2 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 1 dash of hot sauce
  • 1 dash of Worcestershire sauce
  • 1 dash of soy sauce

Peach Dipping Sauce

  • 3/4 cup peach preservers
  • 3 tblsp rice wine vinegar
  • 2 tblsp Dijon mustard
  • 1 tblsp grated ginger
  • 1 tsp red pepper flakes

Egg Rolls

  • peanut oil, for frying
  • 1 egg, beaten, for egg wash
  • 1 tblsp water
  • 10 egg roll wrappers
  • 1 pint coleslaw

Directions

Pork

  1. Preheat oven to 325 degrees.
  2. Season pork butt with salt, pepper and paprika.
  3. Add the mat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire sauce and soy sauce.
  4. Cover pot tightly with lid and put in oven until pork is extremely tender, about 2 hours.
  5. Remove pan from oven and let it cool slightly before shredding.
  6. Shred meat in Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid.
  7. Let cool.

Dipping sauce

  1. While pork cooks, mix all the dipping sauce ingredients together in a small bowl.  (Sauce can be stored in refrigerator for up to 3 days in a tightly covered container).

Egg rolls

  1. In a deep fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees.
  2. Beat egg and water together in a small bowl and reserve.
  3. Unwrap egg roll wrappers and brush edges with the egg wash and set them on your work surface with triangle edges pointing towards you.
  4. Divide some of the pork among the lower third of the wrappers and top with coleslaw.
  5. Fold bottom portion of wrapper over the filling.
  6. Fold both edges inwards and roll the wrapper up completely.
  7. Press on the open flaps to firmly secure rolls and then set them aside, seam side down.
  8. Add egg rolls, in batches, to deep fryer, flipping them with tongs, until they are crisp and golden brown, about 2 minutes.
  9. Remove them from deep fryer and let drain on a paper towel lined sheet tray.
  10. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.

Courtesy of The Food Network and the Neely’s

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: