Shredded Pork Rollups Recipes

Steps:

• Preheat the oven to 275 degrees F. Place a rack in a roasting pan.
• For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl.
• For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl.
• Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil.
• Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.)
• Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment.
• For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients.
• Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds.
• Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary.
• Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours.
• Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)

Steps:

• For the rolls: Fill a round cake pan or pie plate with hot water. Place each wrapper in the water for 5 seconds, until softened. Remove, shaking off any excess water and place on a work surface.
• Stack 2 tablespoons of Shredded Pork and about a quarter cup of sliced vegetables and rice noodles on the lower third of the rice paper. Top the vegetable mixture with 2 basil leaves, 2 cilantro sprigs and 1 mint leaf.
• Fold the bottom edge of the wrapper over the filling and then fold in both sides toward the center, and roll up (like you would a burrito). Repeat the process with the remaining ingredients.
• For the dipping sauce: In a mixing bowl, combine the rice vinegar, fish sauce, sesame oil, soy sauce, ginger and sugar. Whisk together until combined, taste and adjust seasoning. Serve the rolls with the dipping sauce
• Cook's Note: Placing a damp towel on top of your spring rolls will help keep them soft.
• Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.
• Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.
• Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
• Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.

Steps:

• In a bowl, toss the pork slices with the salt, pepper, and five-spice powder; set aside.
• Heat oil in a large skillet over high heat.
• Add in cabbage; stir-fry for 3 minutes.
• Add in pork; stir-fry for 3 minutes.
• Add in water chestnuts and mushrooms; stir-fry 3-5 minutes or until mushrooms have softened.
• Whisk the broth and cornstarch together in a small bowl until smooth.
• Add to pork mixture; cook about 2 minutes or until thickened and clear.
• Remove pan from heat; stir in hoisin sauce and soy sauce.
• Spread 1/2 cup filling over a warmed tortilla and roll up; repeat with remaining filling and tortillas.

Steps:

• Coat the outside of the pork with kosher salt and put in crockpot.
• Cook according to your crockpots instructions, you want the meat to literally fall apart.
• Shred the meat, using a couple forks works great.
• Put meat on tortilla and add a squeeze of lime.
• Roll up and enjoy!