Pulled Pork and Mango Rolls with Carolina Mustard Sauce

From: Private chef Allison Leono, Goodyear, AZ. Yield: 10 rolls, 2 per serving.

Carolina Mustard Sauce (yields about 2 cups):
¼ cup prepared yellow mustard
½ cup honey
¼ cup malt vinegar
2 Tbsp. ketchup
1 Tbsp. dark brown sugar, packed
2 tsp. Worcestershire sauce
1 tsp. hot sauce

Pulled Pork (yields about 2 cups):
2 Tbsp. vegetable oil
1 small (1-2 lb.) boneless pork shoulder
to taste, kosher salt
to taste, freshly cracked black pepper
1 medium onion, sliced
2 12-oz. cans beer

Rolls:
10 round rice paper sheets, 8”
1½ cups pulled pork, warm
1 large ripe fresh mango, peeled, pitted, thinly sliced lengthwise
1 small tart apple, peeled, sliced, cut into thin strips
1 small cucumber, very thinly sliced, lengthwise
1 small avocado, thinly sliced lengthwise
10 small Boston lettuce leaves
1 cup basil leaves, chiffonade
½ cup fresh mint leaves

For Carolina mustard sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well-blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance.

For pulled pork: Preheat oven to 325°F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile, season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least 3 hours. Let cool for 15 to 20 minutes, then shred with a fork. Pulled pork can be made a day or two in advance and reheated.

To assemble summer rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 Tbsp. pulled pork, 2 apple strips, 1 scant Tbsp. basil and 1 Tbsp. mint. Fold the top and bottom in, then roll up tightly from the left, like a burrito. Place roll seam-side down on a serving platter. Cover with a damp paper towel as you build remaining rolls.

To serve: Plate two rolls per serving, whole or cut in half. Serve with Carolina mustard sauce.