Pulled pork is generally thought of as something you put into a soft bun, sometimes topped with coleslaw. You get it from a BBQ joint. Smoky Date Pulled Pork Packets might raise some eyebrows. It also will raise a lot of forks to mouths.
Pulled pork tends to be slathered with BBQ sauce, but this one is slightly different. My base sauce is Smoky Date Not Ketchup, a sauce that starts with fruit instead of tomatoes. Add in a few more ingredients, and you have an Artisan fruit ketchup.
If you have a favorite pulled pork, or maybe have some stashed in your freezer, feel free to use that. BBQ shredded chicken would also be delicious in these packets.
If you make the pulled pork but do not want to make packets, enjoy it on a bun or rolled in a tortilla. Eat it any way you like.
I had a package of Egg Roll Wraps from Melissa’s Produce that needed filling, and I just didn’t feel like chopping and sautéing vegetables to make traditional egg rolls. And who needs tradition when you have some really good Smoky Date Pulled Pork in the refrigerator?
I loved these with Chinese hot mustard, which balances the sweetness of the pork. Try your favorite hot sauce with these packets of perfection.
- 3 pounds country style pork ribs
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle Smoky Date Not Ketchup
- 1 cup water
- 1/4 cup apple cider vinegar
- 8 egg roll wrappers
- 1 egg, beaten with a tablespoon of water
- Sprinkle the ribs with the salt and pepper.
- Place the ribs into a large slow cooker.
- Add the Not Ketchup, water and vinegar to the slow cooker.
- Gently stir to cover the pork in the sauce.
- Cook the pork on high for 5 hours, until the pork is very tender.
- Using two forks shred the pork.
- When ready to make the packets, heat the oven to 350° F.
- Place one egg roll wrapper on to a clean and dry surface.
- Spoon 2 tablespoons of pork onto the middle of the wrapper.
- Brush the edges of the wrapper with the egg wash.
- Fold the wrapper into a triangle, gently pressing the edges together.
- Brush the edges of the wrapper with egg wash.
- Fold one corner of the triangle into the center, then repeat with the other corner.
- Press the edges together to seal the packet.
- Repeat with the remaining egg roll wrappers.
- Place all the packets onto a large baking sheet.
- Brush the packets with the remaining egg wash.
- Bake the packets for 25 – 30 minutes, until golden brown and crispy.
- Serve with Chinese mustard or hot sauce.
Although I received product samples for recipe development purposes, all opinions are my own.