Pulled pork egg rolls

[smoke jenson]

So me always thinking I want to open a food truck, I wanted something people can walk around and eat with out alot of mess. So I came up with these bad boys. Just a pulled pork sandwich with coleslaw ( I use purple cabbage for color), wrap it in an egg roll wrapper, fry it for 60 secs. Top it off with a Carolina Mustard sauce.

 

[JLeonard]

Looks good to me!
Jim

 

[Central PA Cowboy]

Damn, these look really good!

 

[thirdeye]

Good idea, and unique enough to be interesting to a variety of people. We make pork potstickers that are not that labor intensive if you have have a helper when assembling.

If you do buy a food truck , check out Pork Chop Johns at the link below. These guys have a restaurant in Butte, Montana and on the home page are some good service photos of their signature pork chop fritter sandwich. But here is the deal.... click the 'Wholesale' link (it has a couple more photos) because they describe the pork fritters in great detail, and sell them in 50 count boxes to individuals, restaurants and food trucks. It takes 3 minutes to deep fry them, and about 90 seconds to build a sandwich. A local food truck sells them, sloppy Joes, and ham sandwiches (the pork chop is the top seller by far). I don't know what the wholesale price is but the local food truck sells sandwiches for $6.50 and you can pick lettuce, tomato, pickles, onion, mayo, mustard or hot mustard.

porkchopjohns.com

 

[smoke jenson]

Good idea, and unique enough to be interesting to a variety of people. We make pork potstickers that are not that labor intensive if you have have a helper when assembling.

If you do buy a food truck , check out Pork Chop Johns at the link below. These guys have a restaurant in Butte, Montana and on the home page are some good service photos of their signature pork chop fritter sandwich. But here is the deal.... click the 'Wholesale' link (it has a couple more photos) because they describe the pork fritters in great detail, and sell them in 50 count boxes to individuals, restaurants and food trucks. It takes 3 minutes to deep fry them, and about 90 seconds to build a sandwich. A local food truck sells them, sloppy Joes, and ham sandwiches (the pork chop is the top seller by far). I don't know what the wholesale price is but the local food truck sells sandwiches for $6.50 and you can pick lettuce, tomato, pickles, onion, mayo, mustard or hot mustard.

porkchopjohns.com

Awesome thanks! I was also thinking about a booth at the next state fair. If there ever will be one again

 

[smoke jenson]

Damn, these look really good!

They are. I usually make them for SuperBowl or 4th of July type events.

 

[forktender]

Good idea, and unique enough to be interesting to a variety of people. We make pork potstickers that are not that labor intensive if you have have a helper when assembling.

If you do buy a food truck , check out Pork Chop Johns at the link below. These guys have a restaurant in Butte, Montana and on the home page are some good service photos of their signature pork chop fritter sandwich. But here is the deal.... click the 'Wholesale' link (it has a couple more photos) because they describe the pork fritters in great detail, and sell them in 50 count boxes to individuals, restaurants and food trucks. It takes 3 minutes to deep fry them, and about 90 seconds to build a sandwich. A local food truck sells them, sloppy Joes, and ham sandwiches (the pork chop is the top seller by far). I don't know what the wholesale price is but the local food truck sells sandwiches for $6.50 and you can pick lettuce, tomato, pickles, onion, mayo, mustard or hot mustard.

porkchopjohns.com

thirdeye
Nice find, thanks for the link.
One question, they use the word patty in their description which would lead one to believe that they are using ground meat. Do you know if it is ground meat or and actual pork chop? Because I want one they look awesome.
Thank you.
Dan

 

[MJB05615]

Those look delicious. Great idea.

 

[Fueling Around]

That's a yum.
Prefer the east Carolina vinegar sauce, but it doesn't plate as well as the lower Carolina mustard sauce.
I've had a lot of non traditional ingredients in a fried egg roll.
Don't forget bacon!

Stopped in Butte many times in my past travels. Sorry I never stopped at the PCJ

 

[smoke jenson]

That's a yum.
Prefer the east Carolina vinegar sauce, but it doesn't plate as well as the lower Carolina mustard sauce.
I've had a lot of non traditional ingredients in a fried egg roll.
Don't forget bacon!

Stopped in Butte many times in my past travels. Sorry I never stopped at the PCJ

Yea I prefer east as well. I put that on the side for the partys.

 

[thirdeye]

thirdeye
Nice find, thanks for the link.
One question, they use the word patty in their description which would lead one to believe that they are using ground meat. Do you know if it is ground meat or and actual pork chop? Because I want one they look awesome.
Thank you.
Dan

They are not ground. Pork chop sandwiches are popular across Montana, the Dakotas and to some degree in Wyoming. Pork Chop Johns product has evolved from being made fresh into a processed version for obvious reasons. Mainly your inventory is frozen and cooks pretty fast if you have a food truck.

But generally bars with small lunch menus or restaurants start with a slice of a boneless pork loin, some places call them boneless sirloin chops leading me to believe they come from the middle to the rear of a whole loin. These places will either pound to shape and tenderized, or Jaccard them or have a pass through tenderizer that makes the little slits. Then they are seasoned, battered and fried. I think the Wyoming guy calls them pork chops or fritters. Other places I've been to call them pork chop cutlets. The most common names or descriptions have "chop" in them. I like the lightly battered ones best (and frankly if I make one at home for breakfast, I'm fine with pan frying). The common feature is having a crunchy surface and a moist and tender insides. I would think an injectable brine and finding the perfect thickness would be the best insurance. The most expensive one I ever had was a thicker bone-in rib chop that had a starter cut down the bone, but it was still intact. It was grilled and served open faced on toasted Texas toast. So you cut the bone off yourself and ate it with your fingers, then dealt with the rest of the sandwich on your own.

 

[forktender]

The patty thing threw me off.
Thanks for clarifying things for me.
Dan