Name: Pulled Pork Mac Rangoons (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 2 lbs Pork Shoulder; 1 tbsp Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1/2 tsp Salt; 1/4 tsp Black Pepper; 8 oz Elbow Macaroni; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 3 cups Milk; 2 cups Shredded Cheddar Cheese; 1/2 tsp Salt; 1/4 tsp Black Pepper; 50 Wonton Wrappers; 2 tbsp Vegetable Oil

Recipe tier

Crispy wonton wrappers filled with creamy mac and cheese and tender pulled pork – a fun and satisfying fusion appetizer!

Total 1h 30m

Serves 24

Steps 7

Ingredients 15

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Soul kitchen · 106 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Pulled Pork
2 lbs 900 g Pork Shoulder
1 tbsp 15 mL Paprika
1 tsp 5 mL Garlic Powder
1 tsp 5 mL Onion Powder
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Mac & Cheese
8 oz 225 g Elbow Macaroni
cup 60 mL Butter
cup 30 mL All-Purpose Flour
3 cups 720 mL Milk
2 cups 240 g Shredded Cheddar Cheese
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Rangoons
50 N/A Wonton Wrappers
2 tbsp 30 mL Vegetable Oil

Equipment

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Instructions

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Preheat oven to 325°F (160°C). Season Pork Shoulder with Paprika, Garlic Powder, Onion Powder, Salt, and Pepper. Place in a slow cooker and cook on low for 6-8 hours, or until easily shredded. Shred the pork with two forks.
Cook Elbow Macaroni according to package directions. Drain and set aside.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
Remove from heat and stir in Cheddar Cheese, Salt, and Pepper until cheese is melted and smooth. Add cooked Macaroni to the cheese sauce and stir to combine.
Place about 1 tablespoon of Mac & Cheese and 1 tablespoon of Pulled Pork in the center of each Wonton Wrapper. Moisten edges of wrapper with water. Fold wrapper in half diagonally to form a triangle, pressing edges firmly to seal.
Heat Vegetable Oil in a large skillet over medium heat. Fry Rangoons in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve immediately.