Slow Cooker Pulled Pork:
- 3 tablespoons paprika
- 1 tablespoons kosher salt
- 2 teaspoons black pepper
- 1/2 teaspoon crush red pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 cup honey
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 1 red onion onion thinly sliced
- 3 1/2 pound pork shoulder cut into four slices
- 2 cups smoked gouda coarsely shredded
- 24 large square egg rolls wrappers
- Pulled pork
- 1 egg
- 1 tablespoon water
- Vegetable or canola oil for frying amount varies depending on the size of your pot
- Avocado Green Goddess Dressing
INSTRUCTIONS:
- For pulled pork, mix paprika through parsley in a small bowl. Add honey and stir into a paste. Slather the tops of all four pork shoulder slices.
- Place sliced onion, apple cider vinegar and apple cider onto the bottom of the slow cooker, place slathered pork shoulder on top, paste side up.
- Set slow cooker to 3 hours on high. Pork should easily tear apart, shred, reserving 1/4 cup of liquid, skimming any fats off the top and discarding.
- Toss shredded pork, sliced onions and reserved liquid in a bowl, allow to cool slightly before handling.
- For egg rolls:
- Beat together egg and water in a small bowl.
- Set shredded smoked gouda, pulled pork and beaten egg around a work surface, such as a cutting board. Set a baking sheet covered in wax paper on the side.
- Place one egg roll wrapper on the work surface like a diamond, using a basting brush or your fingers, brush all edges with beaten egg. Place heaping 1/4 cup pulled pork and 1 tablespoon smoked gouda in the center.
- Fold up bottom corner to cover pulled pork stuffing mixture. Fold in both sides, using additional beaten egg to secure. Finally, roll up into a an egg roll shape, sealing the edge with beaten egg.
- Repeat for remaining egg roll wrappers.
- In a large pot or dutch oven (you can a use a fryer if you have one), heat 1-2 inches of oil. Amounts will vary based on size of pot. When oil reaches 375 degrees, you are ready to start frying!
- Add 2-4 egg rolls per batch, being careful to not crowd the pot. Fry on each side until golden brown, approximately 2-3 minutes. Remove with a slotted spoon to a paper towel lined baking sheet. You can place into a warm oven to keep hot until ready to serve.
- Serve Pulled Pork and Smoked Gouda Eggs Rolls with Avocado Green Goddess Dressing.
Source:Savory Experiments
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