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Pulled Pork And Collard Green Egg Rolls With Alabama White BBQ Dipping Sauce

Pulled Pork And Collard Green Egg Rolls With Alabama White BBQ Dipping Sauce
Pulled Pork And Collard Green Egg Rolls With Alabama White BBQ Dipping Sauce

Pulled Pork And Collard Green Egg Rolls With Alabama White BBQ Dipping Sauce

Ingredients

Pulled Pork Ingredients

1 (3- to 4-pound) pork shoulder or Boston butt

2 tablespoons barbecue rub

1 cup chicken broth

Alabama White BBQ Dipping Sauce Ingredients

1/2 cup mayonnaise

2 teaspoons creole mustard

1/2 teaspoon prepared horseradish

1 clove garlic, minced

1/2 teaspoon black pepper

1 tablespoon white vinegar

Egg Roll Ingredients

1 (1-pound) package refrigerated egg roll wrappers

1 (27-ounce) can seasoned collard greens, very well drained

1 pound pulled pork

Vegetable oil for frying

Preparation

Prep Time: 25 mins (excluding pulled pork)

Cook Time: 15 mins

Makes: 20 egg rolls

Pulled Pork Instructions

To make the pulled pork, rub pork shoulder with barbecue rub. I like to use one with a smoke flavor to get a more authentic smoked taste. Place the rubbed shoulder in a 5- to 6-quart slow cooker. Pour chicken broth around the edges, being cautious not to wash the rub off. Cover and cook on low 6 to 8 hours or until the meat shreds easily with a fork (the internal temperature will be about 190 F). Remove from the slow cooker. Once it’s cool enough to handle, use two large forks to shred the meat.

Sauce Instructions

In a medium bowl, combine all ingredients. Store sauce in the refrigerator to allow flavors to develop.

Egg Roll Instructions

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. Fold the bottom flap of the wrapper over the filling, then fold in the sides. Roll the wrap tightly and secure by brushing the top flap with a little water and sealing it well. Repeat until all ingredients have been used. Allow egg rolls to rest to ensure they are sealed well before frying.

To fry the rolls, heat 3 to 4 inches of vegetable oil in a Dutch oven or deep, heavy-bottomed skillet. Once the oil reaches 350 F, carefully place 3 to 4 egg rolls into the oil. Cook 2 to 3 minutes, turning occasionally, or until rolls become a deep, golden brown. Work in batches, keeping the cooked rolls in a 250 F oven. Serve warm with the Alabama White BBQ Dipping Sauce.