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.
Ingredients
24
2 lbs900 gPork Shoulder
1 tbsp15 mLPaprika
1 tsp5 mLGarlic Powder
1 tsp5 mLOnion Powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
8 oz225 gElbow Macaroni
1/4 cup60 mLButter
1/4 cup30 mLAll-Purpose Flour
3 cups720 mLMilk
2 cups240 gShredded Cheddar Cheese
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
50N/AWonton Wrappers
2 tbsp30 mLVegetable Oil
Equipment
Slow Cooker
Large Pot
Saucepan
Large Skillet
Mixing Bowls
Instructions
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.
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