Smoke Pork Shoulder at 225°F (107°C) for 6-8 hours, or until easily shredded. Alternatively, cook in a slow cooker on low for 6-8 hours. Season with Smoked Paprika, Brown Sugar, Garlic Powder, Chili Powder, Salt, and Pepper. Shred the pork with two forks.
Cook Cavatappi Pasta 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, Gruyere Cheese, Nutmeg, and Cayenne Pepper until cheese is melted and smooth. Add cooked Pasta to the cheese sauce and stir to combine.
Combine Mayonnaise, minced Chipotle Peppers in Adobo Sauce, and Lime Juice in a small bowl. Mix well and set aside.
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 with Chipotle Aioli.
Ingredients
24
2 lbs900 gPork Shoulder
1 tbsp15 mLSmoked Paprika
1 tsp5 mLBrown Sugar
1 tsp5 mLGarlic Powder
1/2 tsp2.5 mLChili Powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
8 oz225 gCavatappi Pasta
1/4 cup60 mLButter
1/4 cup30 mLAll-Purpose Flour
3 cups720 mLMilk
1 cup120 gShredded Cheddar Cheese
1 cup120 gShredded Gruyere Cheese
1/2 tsp2.5 mLNutmeg
1/4 tsp1.25 mLCayenne Pepper
1/2 cup120 mLMayonnaise
1 tbsp15 mLChipotle Peppers in Adobo Sauce - minced
1 tsp5 mLLime Juice
50N/AWonton Wrappers
3 tbsp45 mLVegetable Oil
Equipment
Smoker (optional)
Slow Cooker
Large Pot
Saucepan
Large Skillet
Mixing Bowls
Instructions
Smoke Pork Shoulder at 225°F (107°C) for 6-8 hours, or until easily shredded. Alternatively, cook in a slow cooker on low for 6-8 hours. Season with Smoked Paprika, Brown Sugar, Garlic Powder, Chili Powder, Salt, and Pepper. Shred the pork with two forks.
Cook Cavatappi Pasta 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, Gruyere Cheese, Nutmeg, and Cayenne Pepper until cheese is melted and smooth. Add cooked Pasta to the cheese sauce and stir to combine.
Combine Mayonnaise, minced Chipotle Peppers in Adobo Sauce, and Lime Juice in a small bowl. Mix well and set aside.
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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