Rollitos de verano de puerco desmenuzado y mango con salsa de mostaza Carolina<\/h2>\n
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INGREDIENTS<\/h3>\n\n3\/4 cup prepared yellow mustard<\/li>\n 1\/2 cup honey<\/li>\n 1\/4 cup malt vinegar<\/li>\n 2 tablespoons ketchup<\/li>\n 1 tablespoon dark brown sugar, packed<\/li>\n 2 teaspoons Worcestershire sauce<\/li>\n 1 teaspoon hot sauce<\/li>\n 2 tablespoons vegetable oil<\/li>\n 1 small (1 to 2 pounds) boneless pork shoulder (Boston butt)<\/li>\n dash Kosher salt<\/li>\n dasj Freshly cracked black pepper<\/li>\n 1 medium onion, sliced<\/li>\n 2 12-ounce cans beer<\/li>\n 10 round rice paper sheets, 8-inch<\/li>\n 1 large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise<\/li>\n 10 small Boston lettuce leaves<\/li>\n 1 small cucumber, very thinly sliced, lengthwise<\/li>\n 1 small avocado, thinly sliced, lengthwise<\/li>\n 1-1\/2 cups pulled pork, warm<\/li>\n 1 small tart apple, peeled, sliced and cut into thin strips<\/li>\n 1 cup basil leaves, chiffonade<\/li>\n 1\/2 cup fresh mint leaves<\/li>\n<\/div>\n\n![\"\"](\"http:\/\/www.mango.org\/wp-content\/themes\/balloon\/assets\/images\/down-arrow.png\")
<\/div>\n<\/h3>\n\n\n- To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance.<\/li>\n
- To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated.<\/li>\n
- To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls. Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.<\/li>\n<\/ol>\n
Source: Chef Allison Leono, Private Chef, Goodyear, AZ<\/em><\/p>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
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<\/div>\n<\/h3>\n\n\n- To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance.<\/li>\n
- To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated.<\/li>\n
- To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls. Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.<\/li>\n<\/ol>\n
Source: Chef Allison Leono, Private Chef, Goodyear, AZ<\/em><\/p>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t<\/div>\n
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- To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance.<\/li>\n
- To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated.<\/li>\n
- To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls. Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.<\/li>\n<\/ol>\n
Source: Chef Allison Leono, Private Chef, Goodyear, AZ<\/em><\/p>\n<\/div>\n<\/div>\n
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