Pulled Pork Egg Rolls
- Pulled Pork:
- 2 -pound pork butt, cut into 4 pieces
- Salt and freshly ground black pepper
- 1/2 red onion, diced
- 3/4 cup white vinegar
- 1 bottle BBQ sauce
- Cole Slaw:
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 1 bag pre-shredded coleslaw mix
- 1/2 red onion, halved
- Egg Rolls:
- 4 cups vegetable oil
- 3 eggs
- 3 tablespoons milk
- 12 egg roll wrappers
For the pork: Preheat the oven to 300 degrees F.
Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
In a shallow bowl, beat the eggs and milk together and set aside.
With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
Recipe courtesy Guy Fieri