SHORELINES

Pulled Pork and Collard Green Egg Rolls wh Alabama Whe BBQ Dipping Sauce Makes about 20 egg rolls ese Pulled Pork and Collard Green Egg Rolls with Alabama White Barbecue Dipping Sauce (whew, that's a title!) are just the ticket. ey combine three great things that Southern food has to offer and are remarkably easy. Making your own egg rolls might seem like a daunting task, but it's relatively easy once you get the hang of it. INGREDIENTS FOR THE PULLED PORK 1 (3-to-4 pound) pork shoulder or Boston butt 2 tablespoons barbecue rub 1 cup chicken broth PREPARATION FOR THE PULLED PORK 1. Rub the pork shoulder with a generous amount of the barbecue rub. I like to use one that has a smoke flavor to get more of that authentic smoked taste. Place the rubbed shoulder in the crock of a 5- to 6-quart slow cooker and pour 1 cup of chicken broth around the edges, being cautious not to wash the rub off. Cover and cook on low for 6 to 8 hours or until the meat shreds easily with a fork (about 190°). Remove from the slow cooker. Once the pork is cool enough to handle, use two large forks to shred the meat. INGREDIENTS FOR THE ALABAMA WHITE BARBECUE SAUCE ½ cup mayonnaise 2 teaspoons Creole mustard ½ teaspoon prepared horseradish 1 clove garlic, minced ½ teaspoon black pepper 1 tablespoon white vinegar PREPARATION FOR THE ALABAMA WHITE BARBECUE SAUCE 1. Combine the mayonnaise, Creole mustard, horseradish, garlic, black pepper and vinegar in a medium bowl. Mix until well- combined. Store the sauce in the refrigerator to allow all the flavors to develop. INGREDIENTS FOR THE EGG ROLLS 1 (1-pound) package refrigerated egg roll wrappers 1 (27-ounce) can seasoned collard greens, very well-drained 1 pound pulled pork Vegetable oil for frying 1. Place about 2 tablespoons of pulled pork in the center of an egg roll wrapper. Top with about 1 1/2 tablespoons of drained collard greens. Roll up egg roll by folding the bottom flap over the filling, then folding in the sides. Roll up the wrap tightly and secure the top by brushing the top flap with a little bit of water and sealing it well. Allow the egg rolls to rest to ensure they are sealed well before frying. Repeat until all the ingredients have been used. 2. Fry the egg rolls by heating 3 to 4 inches of vegetable oil in a Dutch oven or deep, heavy-bottomed skillet. Once the oil has reached about 350°, carefully place three to four egg rolls into the oil. Cook for 2 or 3 minutes, turning occasionally, or until deep golden brown. Work in batches, keeping the cooked rolls in a 250°F oven to keep them warm. Serve warm with the Alabama White Barbecue Dipping Sauce. 26 | 2018 Vol: 3

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