PULLED PORK IMPERIAL EGGROLLS
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Projet BBQ
Behind Projet BBQ is Alex Turcotte, a grill master whose creativity knows no bounds once armed with his culinary weapon of choice, fire. Avid carnivore, he is constantly preparing and cooking meat in new ways to improve his technique and broaden his barbecue knowledge.ingredients
- 1 Olymel capicola boneless pork shoulder butt
- All-purpose spice mix
- 200 ml (4/5 cup) apple juice
- 100 ml (2/5 cup) cider vinegar
- 45 ml (3 tbsp.) butter
- BBQ sauce
- 75 g rice vermicelli
- 300 g coleslaw
- 150 ml (2/3 cup) soy sauce
- 75 ml (1/3 cup) mirin sauce
- 75 ml (1/3 cup) ponzu sauce
- 75 ml (1/3 cup) sesame oil
- Orange juice (ideally Cara Cara)
- 60 ml (1/4 cup) rice vinegar
- Hot sauce to taste (optional)
- 40 eggroll dough pieces, store bought
instructions
- Preheat BBQ/smoker to 275°F. Add 1 to 2 wood chunks to generate smoke if desired.
- Rub shoulder with all-purpose spice mix.
- Cook until internal temperature reaches 160°F spritzing every 30 minutes with a mixture of apple juice and cider vinegar.
- When internal temperature reaches 160°F, wrap shoulder in aluminum foil adding a drizzle of BBQ sauce, the butter and about 45 ml (3 tbsp.) of the spritzing mixture, then seal the foil as tightly as possible.
- Continue cooking until internal temperature reaches 205 to 207°F.
- Remove from heat and let rest for about 15 minutes before pulling pork. Meanwhile cook the vermicelli noodles.
- In a bowl, pull the pork, add the vermicelli and coleslaw and combine.
- Add soy sauce, mirin, rice vinegar, ponzu sauce, sesame oil, orange juice, about 60 ml (1/4 cup) BBQ sauce and the hot sauce. Mix well.
- Place a bit of filling mixture on each imperial roll square, roll to form a cylinder and seal the ends well.
- In a deep fryer, heat oil to 350°F and cook eggrolls 4 to 5 minutes or until golden brown.
- Serve with your favourite dipping sauce.