Pulled Pork Coleslaw Eggrolls
Serves 1630 mins prep510 mins cook
A Southern classic combined with an Asian favorite makes this delightful mash-up. Homemade Pulled Pork (in a tangy barbecue sauce!) is made in the slow cooker, then creamy coleslaw, made with yogurt instead of mayo, is tossed together. Roll the pulled pork and coleslaw into eggroll wrappers, fry, then serve with the creamy coleslaw dipping sauce. Pulled Pork Coleslaw Eggrolls are a tasty appetizer to enjoy at a sports watching party!
0 servings
What you need
tbsp barbeque sauce
cup ketchup
tbsp apple cider vinegar
tbsp honey
tbsp worcestershire sauce
tbsp soy sauce
tbsp hot sauce
tbsp dijon mustard
tsp onion powder
tsp garlic powder
cup skim milk yogurt
tbsp white vinegar
tsp celery seed
tsp black peppercorn
tsp kosher salt
Instructions
Prepare the Pulled Pork -1 Place the boneless pork shoulder in the slow cooker. Season with the barbecue dry rub. -1 Cook on LOW for 6-7 hours, or until the pork is fork tender and falling apart. -1 Remove the pork from the slow cooker. -1 Drain the liquid from the slow cooker into a glass measuring cup. Skim the fat off the top. Reserve for later. -1 In the slow cooker, add the ketchup, reserved cooking liquid, apple cider vinegar, honey, Worcestershire, soy sauce, hot sauce, mustard, onion powder, garlic powder and barbecue seasoning. Stir until combined. -1 Shred the pork, removing the fat from the meat. Throw away the fat, and place the pulled meat into the slow cooker with the barbecue sauce. -1 Cook the pork in the barbecue sauce for an additional hour. -1 Continue to the next steps immediately, or store overnight in the refrigerator. Prepare the Coleslaw Sauce -1 In a glass bowl, combine the yogurt, jalapeño, honey, white vinegar, celery seed, salt and pepper. -1 Pour half into a serving dish to become the dipping sauce. Prepare the Coleslaw -1 Place the 16 oz. Sprouts Tri-Color Coleslaw into a large glass bowl. -1 Pour half of the coleslaw sauce over the cabbage mixture. -1 Toss until combined. -1 Set aside to immediately make the egg rolls. Make the Eggrolls -1 Start with a clean, flat surface. Set a wrapper down and arrange it to where it looks like a diamond (as opposed to a square.) In the corner closest to you, add about 1/4 cup of pulled pork. Spread it evenly on the half of the wrapper closest to you. Top the pulled pork with coleslaw, spreading evenly over the meat and patting flat. Paint the corners that are not touching the pork and coleslaw with the egg wash. -1 To roll the eggrolls: Lift the corner closest to you and roll away from you, tucking in the corners as you roll. Once you have rolled half of the wrapper, fold in the right side toward the center, then do the same with the left side. Finish rolling, and place seam-side down on a clean plate. Make sure you roll them tightly! -1 Repeat this process until all the eggrolls have been made. Fry the Eggrolls -1 Fill a heavy-bottomed pot (like a Dutch oven) with 3-4” of cooking oil. Heat the oil to 350°F. -1 Gently place the eggrolls to the hot oil, frying no more than 2 or 3 at a time. Keep an eye on the temperature of the oil as you fry, too. You don’t want it to get too hot or too cool, and the temperature can go down if the pot is crowded. -1 Fry until the eggrolls are golden brown on all sides. This should take 2-3 minutes tops. When the eggrolls are golden brown, remove from the oil with the spider strainer and place on paper towels to drain and cool. Serve the cooked eggrolls with the coleslaw dipping sauce, and enjoy!View original recipe
