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!