Pulled Pork and Mango Rolls with Carolina Mustard Sauce

Pulled Pork and Mango Rolls with Carolina Mustard Sauce

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Credit: Allison Leono, private chef, Goodyear, Arizona
The National Culinary Review, October 2014

Ingredients

2 T. vegetable oil
1 small (1-2 lb.) boneless pork shoulder
Kosher salt
Freshly cracked black pepper
1 medium onion, sliced
2 (12-oz.) cans beer
10 round 8-inch rice paper sheets
1 large ripe fresh mango, peeled, pitted, thinly sliced lengthwise
10 small Boston lettuce leaves
1 small cucumber, very thinly sliced lengthwise
1 small avocado, thinly sliced lengthwise
1 small tart apple, peeled, sliced, cut in thin strips
1 cup basil leaves, chiffonade
½ cup fresh mint leaves
Carolina Mustard Sauce (recipe follows)

Carolina Mustard Sauce
¾ cup prepared yellow mustard
½ cup honey
¼ cup malt vinegar
2 T. ketchup
1 T. dark brown sugar, packed
2 t. Worcestershire sauce
1 t. hot sauce

Instructions

1. Preheat oven to 325ºF. In Dutch oven or other heavy ovenproof pot, heat oil over medium-high heat. Season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer; bring to a boil. Cover; bake until pork is very tender, at least 3 hours. Let cool 15-20 minutes; shred with fork. (Pulled pork can be made a day or two in advance and reheated.)

2. Hydrate rice paper sheets one at a time in hot water 10-15 seconds; pat dry. Place 1 rice paper on cutting board. Layer in center: 2-4 mango slices, 1 lettuce leaf, 3 cucumber slices,1 avocado slice, 2 T. pulled pork, 2 apple strips, scant T. basil and 1 T. mint. Fold top and bottom in; roll up tightly from left, burrito-style. Place roll seam-side down on serving platter; cover with damp paper towel. Build remaining rolls.

3. Plate 2 rolls per serving, whole or cut in half, with Carolina mustard sauce.

Carolina Mustard Sauce
Method: In small bowl, mix mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce and hot sauce. Stir until brown sugar dissolves and everything well-blended. Cover;refrigerate overnight. (Sauce can be made up to two weeks in advance.)

Yield

5 (2-roll) servings

Tags

Appetizer, Pork, The National Culinary Review

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Association of Nutrition & Foodservice Professionals