Pulled Pork and Mango Summer Rolls with Carolina Mustard Sauce

Name: Pulled Pork and Mango Summer Rolls with Carolina Mustard Sauce
Prep time: PT45 minutesM
Cook time: PT3 minutesM
Total time: 48 min
Yield: 5
Cuisine: American
Ingredients: 3/4 cup Prepared yellow mustard; 1/4 cup Malt Vinegar; 1 tbsp Dark Brown Sugar, Packed; 1 tsp Hot Sauce; 1/2 cup Honey; 2 tbsp Ketchup; 2 tsp Worcestershire Sauce; 2 tbsp Vegetable Oil; 1 small (1 to 2 pounds) boneless pork shoulder (Boston butt); 1 medium onion, sliced; dash Kosher salt and Freshly cracked black pepper; 2 12-ounce cans beer; 10 round rice paper sheets, 8-inch; 10 small Boston lettuce leaves; 1 small avocado, thinly sliced, lengthwise; 1 small tart apple, peeled, sliced and cut into thin strips; 1/2 cup fresh mint leaves; 1 large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise; 1 small cucumber, very thinly sliced, lengthwise; 1-1/2 cups pulled pork, warm; 1 cup basil leaves, chiffonade

Prep Time

45 minutes

Cook Time

3 minutes

Servings

Source: Chef Allison Leono, Private Chef, Goodyear, AZ

Ingredients

CAROLINA MUSTARD SAUCE

3/4 cup Prepared yellow mustard
1/4 cup Malt Vinegar
1 tbsp Dark Brown Sugar, Packed
1 tsp Hot Sauce
1/2 cup Honey
2 tbsp Ketchup
2 tsp Worcestershire Sauce
2 tbsp Vegetable Oil

PULLED PORK

1 small (1 to 2 pounds) boneless pork shoulder (Boston butt)
1 medium onion, sliced
dash Kosher salt and Freshly cracked black pepper
2 12-ounce cans beer

SUMMER ROLLS

10 round rice paper sheets, 8-inch
10 small Boston lettuce leaves
1 small avocado, thinly sliced, lengthwise
1 small tart apple, peeled, sliced and cut into thin strips
1/2 cup fresh mint leaves
1 large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise
1 small cucumber, very thinly sliced, lengthwise
1-1/2 cups pulled pork, warm
1 cup basil leaves, chiffonade

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Instructions

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.

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.

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.

Categories: Appetizers, Snacks