Pulled Pork Eggrolls
Pork shoulder, Boston Butt, Barbecued Crack, call it what you want, but one thing is for sure it is the quintessential definition of barbecue. Rub it down and smoke it up and after nine or ten hours you will have a mouth watering hunk of meat that will be lucky to make it to a bun.
This recipe offers up a different use for any leftover shredded gold that may remain after you’ve had your fill of pulled pork sandwiches.
- 1 pkg. eggroll wrappers
- 1 pkg. coleslaw mix
- 1 bunch green onion
- 1 small bottle of favorite BBQ sauce (or homemade)
- As much pulled pork as you can get your hands on
- Slice as much scallion as you would like in the mixture, I generally use about a cup.
- Combine the scallions, coleslaw mix and pulled pork. Be sure to use only enough coleslaw mix so that there is a little more pulled pork than cabbage.
- Next add just enough BBQ sauce to coat the mixture making it easy to scoop.
- Scoop a workable amount of the mixture into an eggroll wrapper. Roll once lengthwise, fold in the ends and finish rolling up with a little water on the end to seal the eggroll.
- Lightly brush eggrolls with olive oil and grill on medium high heat. Don’t walk away these can burn! Grill on all sides until golden brown.
- Serve with some warm BBQ sauce (I prefer a little kick) and garnish with reserved scallion.