Pulled Pork and Slaw Grilled Egg Rolls
Most people are familiar with BBQ, burgers, and chili for a tailgate, but I would like to throw egg rolls into the ring to compete for your new favorite tailgate food! Egg rolls are perfect because they are easy to eat and very portable. They are endlessly customizable, like these fun pulled pork and slaw ones I made last week. But the best thing by far is that you can do a lot of the work at home and then just throw them on to the grill! Realizing that you could grill egg rolls was the real game changer for me.
First, cook your pork slow and low until it is nice and tender. Then shred it and put it in the egg roll wrapper!
Rolling it up is easy! Just make sure you roll it tight – we want the right amount of air inside. Not too much, not too little. I heard people get suspended from cooking if they put the wrong amount of air into an egg roll. But sometimes the suspension gets reversed!
Then just grill them nice and even on all sides.
These are super crispy, crunchy and nice and tender and juicy on the inside. The mayo in the slaw sort of melts in with the pork to make it nice and savory and addictive.
I served this with a spicy fire roasted salsa for dipping and the heat complimented the egg rolls nicely.
Being in Boston, it’s been a roller coaster year, winning it all, and then dealing with this whole “deflategate” nonsense, but we are hoping that we can put it behind us and focus on this season!
Pulled Pork and Slaw Grilled Egg Rolls
Ingredients
- 5 Pounds Bone In Pork Shoulder
- 1 tablespoon garlic powder
- 2 tablespoons chopped chipotles in adobo
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Honey
- 1/4 Head Cabbage
- 3 Carrots
- 2 Tablespoons Mayo
- 1 Splash Apple Cider Vinegar
- 1 Tablespoon Sriracha
- 1 Teaspoon Salt
- Egg Roll Wrappers
- Salsa
- Olive Oil
Instructions
- Mix the honey, vinegar, and McCormick Grill Mates Chipotle & Roasted Garlic with 1/4 cup of water. Mix well. Put the pork into a baking dish and pour the liquid on top. Bake at 300 for 5 hours. Every half hour, spoon some liquid from the bottom of the pan over the top of the pork to baste it.
- When it is done it should be falling apart. Remove the skin and bones and shred the meat. Stir in enough of the juice from the pan to keep it moist and flavorful.
- Meanwhile, shred the cabbage and carrot. Mix the cabbage and carrot with the mayo, sriracha, vinegar, and salt. Set aside
- When it is time to grill, lay out an egg roll wrapper, place some pork onto it, followed by the slaw. Brush water all over it to help it seal. Roll up the egg roll sealing it on all sides. Brush with olive oil. Repeat until you have made all your egg rolls.
- Grill the egg rolls on high heat brushing often with oil to help the get crunchy and golden brown. Start with the seam side down, and rotate often to make nice grill marks and an even doneness on all sides.
- Serve with the salsa for dipping!
Made these tonight with chicken instead of pork and McCormick Island Wood Fire Grill seasoning packet instead of the chipotle (I’m a wuss). They turned out great! Thanks for sharing your recipes.
Whoa, what’s this?!! Another dude food blogger?! There aren’t many of us, so I’m always thrilled when I come across one haha. I found you through Alice @ Hip Foodie Mom. Super cool you were a part of that Harvest photo shoot with her and a bunch of others. But let’s get down to business. These eggrolls are freaking amazing! Like, they are the epitome of amazing dude food. I literally just ate dinner and these are making me hungry!
Thanks Chris! Love seeing other dude food bloggers! That photo shoot was soo fun!