SERVINGS: 5
PREP TIME: 45 minutes
| COOK TIME: 3 1/2 hours
Recipe Categories: Mango Lunch & Dinner Recipes, Mango Snack Recipes, Mango Chef Creations, Mango Chef Creations, Mango Lunch & Dinner Recipes, Mango Snack Recipes
INGREDIENTS
- 3/4 cup prepared yellow mustard
- 1/2 cup honey
- 1/4 cup malt vinegar
- 2 tablespoons ketchup
- 1 tablespoon dark brown sugar, packed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoons vegetable oil
- 1 small (1 to 2 pounds) boneless pork shoulder (Boston butt)
- dash Kosher salt
- dasj Freshly cracked black pepper
- 1 medium onion, sliced
- 2 12-ounce cans beer
- 10 round rice paper sheets, 8-inch
- 1 large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise
- 10 small Boston lettuce leaves
- 1 small cucumber, very thinly sliced, lengthwise
- 1 small avocado, thinly sliced, lengthwise
- 1-1/2 cups pulled pork, warm
- 1 small tart apple, peeled, sliced and cut into thin strips
- 1 cup basil leaves, chiffonade
- 1/2 cup fresh mint leaves
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.
Source: Chef Allison Leono, Private Chef, Goodyear, AZ
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