We hope our new Draper James Tailgate Collection has inspired your style as well as your table. But we’d be remiss if we didn’t also help you get your game day menu in gear. With our Tailgate Tastes series on the Love, Reese blog, we’ve been serving up delicious grub galore.
Today, we add another recipe (and some more thoughts on tailgate traditions) from our pal Stacey Little. The cook and blogger behind recipe site Southern Bite is known for his creative, yet accessible (and always tasty) takes on traditional Southern dishes. Find his recipe for Pulled Pork & Collard Green Egg Rolls with Alabama White BBQ Dipping Sauce below and on a printable recipe card here.
What do you love about the tradition of tailgating in the South?
Like most things in the South, an integral part of any tailgate is great food—and I think that’s my favorite part about it. Nothing brings folks together in the South like football and food!
Can you describe your perfect tailgate menu to accompany these Pulled Pork and Collard Green Egg Rolls with Alabama White BBQ Dipping Sauce?
My Turnip Green Dip and Fried Pickled Okra, both from my book, The Southern Bite Cookbook, are things that often make an appearance on the tailgating spread at our house. I’m also a big fan of Boiled Peanuts and Buffalo Chicken Dip when it comes to football food. And of course, you’ve got to make sure to get your team colors on the table. As Auburn fans, we decorate with a lot of orange and blue.
Pulled Pork and Collard Green Egg Rolls with Alabama White BBQ Dipping Sauce
makes about 20 egg rolls
Ingredients for the Pulled Pork
1 (3 to 4 pound) pork shoulder or Boston butt
2 tablespoons BBQ rub
1 cup chicken broth
Directions for the Pulled Pork
Rub the pork shoulder with a generous amount of the BBQ rub. I like to use one that has a smoke flavor to get more of that authentic smoked taste. Place the rubbed shoulder in the crock of a 5 to 6-quart slowcooker and pour 1 cup of chicken broth around the edges, being cautious not to wash the rub off. Cover and cook on low for 6 to 8 hours or until the meat shreds easily with a fork (about 190°F). Remove from the slow cooker. Once it is cool enough to handle, use two large forks to shred the meat.
Ingredients for the Alabama White BBQ Sauce
1/2 cup mayonnaise
2 teaspoons creole mustard
1/2 teaspoon prepared horseradish
1 clove garlic, minced
1/2 teaspoon black pepper
1 tablespoon white vinegar
Directions for the Alabama White BBQ Sauce
Combine the mayo, creole mustard, horseradish, garlic, black pepper, and vinegar in a medium bowl. Mix until well combined. Store the sauce in the refrigerator to allow all the flavors to develop.
Ingredients for the Egg Rolls
1 (1-pound) package refrigerated egg roll wrappers
1 (27-ounce) can seasoned collard greens, very well drained
1 pound pulled pork recipe
Vegetable oil for frying
Directions for the Egg Rolls
Place about 2 tablespoons of pulled pork in the center of an egg roll wrapper. Top with about 1 1/2 tablespoons of drained collard greens. Roll egg roll up by folding the bottom flap over the filling, then folding in the sides. Roll the wrap up tightly and secure the top by brushing the top flap with a little bit of water and sealing it well. Allow the egg rolls to rest to ensure they are sealed well before frying. Repeat until all of the ingredients have been used.
Fry the egg rolls by heating 3-to-4 inches of vegetable oil in a Dutch oven or deep, heavy-bottomed skillet. Once the oil has reached about 350°F, carefully place 3-to-4 egg rolls into the oil. Cook for 2 or 3 minutes, turning occasionally, or until deep golden brown. Work in batches, keeping the cooked rolls in a 250°F oven to keep them warm. Serve warm with the Alabama White BBQ Dipping Sauce.
Click here to find printable recipe cards
