Ingredients:
Marinated Pork
1 tablespoongarlic salt
1/3 cupfreshly squeezed orange juice (from about 1 navel orange); peel thick slices of the rind and reserve
2 large garlic cloves, grated
1/2 teaspoononion powder
1/2 tablespoondried oregano
1 tablespoonkosher salt
2 poundsboneless pork butt or shoulder, cut into 2-inch chunks
Curtido
4 cupsboiling water
1/4 head (10 ounces) large green cabbage, thinly shredded
1 carrot, peeled and grated on the large holes of a box grater
1 jalapeño, halved and thinly sliced into half-moons
1/2 white onion, sliced thinly
1 teaspoondried oregano
1 tablespoonkosher salt, plus more to taste
1/2 cupapple cider vinegar or white vinegar
Braising Liquid
3 tablespoonscanola oil
1 cuplemon-lime soda (such as Sprite)
4 cupshomemade or store-bought chicken stock
1 white onion, peeled and halved
2 dried or fresh bay leaves
Kosher salt
Salsa Verde
1/2 poundtomatillos (about 6), cleaned and halved
2 large garlic cloves
2 medium-size ripe avocados, peeled and pitted
1/2 white onion, roughly chopped
1/2 bunchcilantro, leaves and stems roughly chopped
1/2 cupextra-virgin olive oil
1 tablespoongarlic salt
1/2 tablespoononion powder
Juice and zest of 1 lime
Kosher salt, to taste
Egg Roll Assembly & Frying
20 egg roll wrappers (1 package)
3/4 cup(180 grams) shredded sharp cheddar
Canola oil, for frying
Sour cream, for serving
Directions:
Marinate the pork: In a large zip-top bag or airtight container, add all of the ingredients for the marinade and mix well. Place the cut pork in the bag, remove air and seal, and shake the bag or massage the pork into the marinade so the it’s well distributed. Place in the fridge and let marinate for 6 hours minimum and up to 24.
Make the curtido: Place cabbage in a large bowl and pour boiling water over it. Let sit for about 35 seconds, drain and run cold water over it until cooled completely. In a large bowl mix together cabbage, carrot, onion, jalapeno, oregano, salt and vinegar. Place in a large mason jar and let marinate for at least 1 hour and up to 24.
Braise the pork: Heat 3 tablespoons canola oil in a large Dutch oven set over medium heat. Working in batches to ensure browning instead of steaming, place pork into the oil and sear on one side for about 2 minutes. Flip over and let cook on the other side for another 2 minutes. Transfer the pork to a large plate and repeat with the remaining meat until you’ve seared all of the pork. Deglaze the pan with soda and chicken stock, scraping up the browned bits. Add back the reserved seared pork, onion, and bay leaves, lower heat to low, and cover. Braise for 2 hours, checking and stirring occasionally, until pork is fork-tender and starts to fall apart with ease.
Meanwhile, make the salsa verde: In the bowl of a large food processor, place tomatillos, garlic, and avocado and pulse until smooth. Pour into a mixing bowl, and add chopped onion, cilantro, lime juice, garlic salt, onion powder, and salt to taste. Transfer to a jar and let chill in the refrigerator so the flavors meld.
Once the pork is done braising, remove the meat from the braising liquid using a spider or slotted spoon. Place in a bowl, let cool slightly, and with two forks start to pull the pork apart until coarsely shredded. Taste the pork and season with salt as needed. Save the braising liquid for another batch if you like; it will keep in the fridge for two days and in the freezer for about a month.
Prep and fry the egg rolls: In a large Dutch oven, preheat canola oil to 350°F. Prepare a paper towel-lined plate or cooling rack set over a baking sheet. While the oil is heating, begin assembling the egg rolls. Lay one sheet of egg roll wrapper out on a cutting board like a diamond, with a pointy side facing you. To the center of the wrapper, add 1 tablespoon (15 grams) of cheese, 2 tablespoons (30 grams) of carnitas, and 1 tablespoon (18 grams) of curtido in a heaping log shape, making sure you steer clear of the edges of the wrapper. Dip your finger into some warm water and run it across the edges of the egg roll wrapper. Fold the left side of the wrapper onto itself so it covers about half of the filling, then fold the right side to meet the left side and overlap it slightly. Next, take the top side of the wrapper and fold down onto the center, then roll this mass downwards so it meets the bottom edge of the wrapper. Continue this process you’ve run out of your filling ingredients.
Fry the egg rolls in batches of 2 to 3 at a time, frying on one side for about a minute, then turning and fry on the other side for a minute more. The exterior should be golden brown and crispy. Once fried, place the egg rolls on the cooling rack or paper towel-lined plate and repeat the process with the rest of the egg rolls.
Cut each egg roll in half at an angle and serve with sour cream and salsa verde for dipping!