Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)
Pork roast/shoulder, 2 lbs
Pork fat, 1/4 lb
Garlic, 3- 4 cloves
Steak seasoning (“about 3 times more than you think you need”)
Cayenne pepper, ground, dash
Collard greens, 1 bunch, destemmed and chopped
Vinegar, 1/4 cup
Water, 1/4 cup
Salt, to taste
Egg roll wrappers
oil, for coating egg rolls
Heat oven to 300F. Cut slits into the pork, shove the garlic clove into these slits. Season liberally. Put some of the pork fat in the middle of the meat, and some on top. Wrap all of this in foil and cook in the oven for about 6 hours. Remove and cool. (We did all of this the day before- and by “we” I mean Gary… I try to not touch raw meat if it’s not entirely necessary.) Remove the extra fat (save to use while cooking the collards- more on that in a second). Shread the pork. (Any that doesn’t get used in the egg rolls will be awesome in quesadillas or BBQ spaghetti later on).
Render the pork fat in a pan over medium high heat. Toss in the collards. Add a bit of salt. Toss them to coat in the fat. Add about 1/4 cup each of apple cider vinegar and water. Reduce heat to low, simmer for 15-20 minutes.
Heat oven to 400F. Assemble the egg rolls- approximately 2 Tbsp of shredded pork and 1 Tbsp of cooked collards in each. Brush the tops with oil (We used spray coconut oil.) Bake for 10-12 minutes until golden brown.
For the sauce: Combine 1 Tbsp (dregs) of a bottle of BBQ sauce, 2 Tbsp cider vinegar, 1 Tbsp hot sauce, 1 Tbsp sesame oil, 1 tsp soy sauce, a few dashes of worcestershire sauce. Shake to combine. Mix in about 2 Tbsp of hoisin sauce.
Use this sauce for dipping. Served with Vermouth Cocktails.
Lisa: Bluegrass in the background. Carolina in my mouth. “Sweet tea” in my glass. Bliss.
Gary: This makes my heart happy. That is all. This drink tasted like iced tea.
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2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)
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4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)