Today’s recipe comes from another member of the Kosmo’s Q Club, Michael Casillas! Michael also participated in our recipe challenge and really got our attention with these pulled pork slaw eggrolls.
These are awesome because you can make them as a side dish or entree, and these eggrolls are perfect for using up leftover pulled pork! Thanks for submitting this recipe, Michael.
Since the main ingredient here is pulled pork, and it is assumed that you're using leftovers from yesterday's cook, we won't go into the specifics of cooking pork butt here. If you want some tips, check out this pork butt recipe on our blog!
You might have noticed that the ingredients list calls for "julienned" cabbage. In case you haven't seen this before: according to Wikipedia, Julienne (also known as French cut) is a method of cutting "in which the food item is cut into long thin strips, similar to matchsticks" . The quick version of the method goes as follows: slice the cabbage diagonally into thin slices, 1/6 to 1/8 inch thick. Then cut the slices into 2-3 inch long matchsticks.
Time to get cooking! In a medium skillet, add generous drizzle of avocado oil. Heat pan and sauté the pulled pork, until heated. Add 1 tablespoon of Kosmo's Q Sticky Asian Rib Glaze, and continue to sauté for 3-4 minutes until the pork soaks it all up.
Once done, set the pork aside and give it time to cool down.
Combine the mayonnaise, milk, sugar, vinegar, salt and pepper in a large bowl and whisk well. Add 2-3 tablespoons of Kosmo's Q Sticky Asian Rib Glaze. Whisk well to mix together. Fold cabbage, carrot and kale into the dressing and mix until fully covered.
Place the eggroll wrapper on a dry surface and dampen both sides. Depending on the size of the wrapper, add ¼ cup of slaw and top with some pulled pork. Roll wrapper and set aside.
In a cast iron Dutch oven add extra light olive oil and heat to 350ºF (177ºC). Fry the eggrolls for 3-4 minutes, or until they become golden brown. Drain and remove.
The pulled pork eggrolls are practically ready! The only thing left to do is set them on a paper towel lined plate to soak u pthe oil, then serve with a side of more Kosmos Q Sticky Asian Rib Glaze. You can garnish with green onions or chives. Enjoy!
Once again, many thanks to Michael Casillas for this great recipe. Hopefully you enjoyed it as much as we did!
Sides / Leftover Pulled Pork
These eggrolls are awesome because you can make them as a side dish or entree, and these eggrolls are perfect for using up leftover pulled pork!
½ lb. Smoked Pulled Pork (leftovers are great for this)
½ Cup Mayonnaise
Kosmos Q Sticky Asian Rib Glaze
¼ Cup Milk
1 Tbsp Sugar
1 tsp White Vinegar Salt and Pepper, to taste
1 Cup Green Cabbage, julienned
1 Cup Red Cabbage, julienned
1 Carrot, medium grated
½ Cup Green kale, chopped small
Saute the pulled pork in a medium skillet with a drizzle of avocado oil.
When heated, add 1 Tbsp of Sticky Asian Rib Glaze, and keep saute-ing until the pork soaks it up. Then set aside to cool.
Combine the mayo, milk, sugar, vinegar, salt & peper in a large bowl and whisk. Add 2-3 Tbsp of the rib glaze. Fold the cabbage, carrot and kale into the dressing, and mix well.
Place eggroll wrapper on dry surface and dampen both sides. Add 1/4 cup of slaw, and top with some pulled pork. Roll and set aside.
In a cast iron Dutch oven, add extra light olive oil an preheat to 350ºf (177ºC). Fry eggrolls for 3-4 minutes, or until golden brown. Drain and remove.
Set the rolls on a paper towel-lined plate, then serve with a side of Rib Glaze and garnished with green onions/chives.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.