I partnered with #HeinzBBQ on this recipe post and as such have been compensated by #CollectiveBias Inc. and its advertiser. All opinions are mine alone. #MadeWithTheMasters
I married myself a good ole Southern cowboy. What do cowboys like to eat? Meat and potatoes. Every once in a while I can sneak in some fancy food but for MY cowboy, dinner requests seem to revolve around one thing…meat. And because we live in the South…BBQ is the way it usually goes down around here. Be it a nice juicy ribeye seared on the grill or something cooked low and slow and slathered in BBQ sauce with a side of fried okra.
My man works long hours especially when the weather warms up here in Central Florida. I’m a novice on the grill and sometimes there just isn’t enough time in the day to get a pork butt into the slow cooker.
These Spring days have kept us busy and have been centered around driving heavy equipment and working cattle. We even have a few bottle babies we are feeding.
When you have to feed the animals first, sometimes that leaves little time for feeding the humans.
Today I’m going to share a recipe with you that’s quick and portable and full of BBQ pork so your cowboy is sure to love it too. As I mentioned before, sometimes I don’t have enough forethought to get a cut of meat into the slow cooker at the beginning of the day so this recipe relies on shredded pork that can be found in the frozen food section. I also tend to steer clear of frying food inside my home. That grease smell will linger on for days so my BBQ Pulled Pork Egg Rolls are baked off in the oven.
These hand held pockets of Southern BBQ goodness are perfect for a quick lunch and with Summer fast approaching this is a fantastic option to serve guests at your Memorial or Labor Day get-togethers.
OVEN BAKED BBQ PULLED PORK EGG ROLLS
This is a seriously simple recipe that only has six ingredients.
My cowboy enjoys traditional flavors so I went with Heinz BBQ Classic Sweet & Thick sauce for this recipe. However, some of the best BBQ I ever ate was on a trip to Memphis so I picked up a bottle of the Heinz BBQ Memphis Sweet & Spicy sauce as well.
The Heinz BBQ Memphis Sweet & Spicy sauce was created in partnership with Memphis Pitmaster, Dan Brown of Leonard’s PIT Barbecue, so I’m sure it will rock. Memphis knows how to do it! Bonus that Heinz BBQ sauce is 100% Natural too!
On to the recipe shall we?
You’re going to want to pre-heat your oven to 400 degrees and follow the package directions for defrosting your dry rubbed smoked pork. You can find the pre-cooked shredded pork in the freezer aisle of your local grocery store.
Once your pork is heated you’re going to add in your Heinz BBQ Classic Sweet & Thick sauce and stir to combine.
Slice your red onion paper thin as well as your fresh jalapeno. I used a bag of matchstick carrots so I wouldn’t have to worry about shredding them and saved myself some time. If you have family members that don’t like heat you can sub out some fresh cilantro for the jalapeno. I did this for half of the egg rolls so my family had options.
Now it’s time to assemble your egg rolls.
Place about three tablespoons of meat across the center of your egg roll wrapper. Add a few of the matchstick carrots. These will give the egg rolls a little bit of texture. Next add a few slices of red onion and finally three slices of jalapeno.
Grab a small bowl of water before you begin folding up your egg rolls. Also, keep your egg roll wrappers under a damp paper towel to keep them from drying out while you work.
Start by folding the bottom corner of the egg roll wrapper up over your filling. Next you are going to want to dip your finger into the water and wet the edges of the wrapper. This will act like a glue to hold your egg rolls together. Fold both sides of the wrapper in and then roll up to seal in all that meaty goodness.
Repeat with the remaining egg roll wrappers and filling. This recipe makes a dozen rolls.
Once you have them all assembled, spray a baking sheet with olive oil. Place the egg rolls seam side down on the sheet and then spray all of the rolls with olive oil.
Pop the tray into the oven and bake for ten minutes. After ten minutes turn the egg rolls over on the baking sheet and return to the oven for an additional five minutes or until golden brown.
Serve with a side of Heinz BBQ Classic Sweet & Thick sauce for dipping.
- 16 oz frozen pulled pork
- 1 cup Heinz BBQ Classic Sweet & Thick sauce
- 1 cup matchstick carrots
- 1 jalapeno
- 1 red onion
- 12 egg roll wrappers
- olive oil
- Pre-heat oven to 400 degrees
- Slice the jalapeno
- Slice half of the red onion
- Heat frozen pulled pork according to package directions
- Add Heinz BBQ Classic Sweet & Thick sauce to pork and stir to combine
- Place three tablespoons of meat across the center of your egg roll wrapper
- Add a few of the carrots, red onion and jalapeno
- Fold the bottom corner of the egg roll wrapper up over your filling
- Dip your finger into a small bowl of water and wet the edges of the wrapper
- Fold both sides of the wrapper in and then roll up to seal
- Repeat with the remaining egg roll wrappers and filling
- Spray a baking sheet with olive oil
- Place the egg rolls seam side down on the sheet and then spray all of the rolls with olive oil
- Bake for ten minutes
- Flip egg rolls over and bake for an additional five minutes or until golden brown
- Serve with a side of Heinz BBQ Classic Sweet & Thick sauce for dipping
For more delicious BBQ recipes like this one from fellow food bloggers check out HeinzBBQ.com!