When I was talking about what I was going to write by way of an introduction to these rolls, the suggestion made by my spouse, was to say that one bite no fuss hors doeuvres are without a doubt the way to go when entertaining. When I suggested that these rolls were actually more than one bite I was told, quite bluntly, that I was crazy. Whichever way you eat them, one bite or two, they are lovely. Slightly sweet, slightly tangy and slightly spicy, they are sure to be a hit at any party.
Sensational Pulled Pork Rolls
Pulled Pork Rolls
Makes about 20
Ingredients
1 Tablespoon Paprika 1/4 Cup plus 2 Tablespoons brown sugar 1/2 teaspoon salt 3/4 teaspoon garlic granules 500g Pork Tenderloin 1/2 cup beer 1/2 cup ketchup 2 Tablespoons Apple Cider Vinegar 1 Teaspoon Mustard Powder 1 Teaspoon Chili Sauce 5 Sheets Fillo Pastry
Method
Combine the Paprika, 2 Tablespoons brown sugar, salt and garlic granules in a small bowl. Rub the pork with the spice mix and allow to sit in the refrigerator overnight. Preheat the oven to 325 degrees. Place the pork in a shallow dish and pour over the beer. Cover with aluminum foil and allow to bake until just done, around 35 - 40 minutes. Remove the pork from the dish and shred with two forks, then chop slightly. Cover and set aside. Pour the juices from the pork into a small sauce pan. Add the Ketchup, Vinegar, Mustard Powder, 1/4 cup sugar and chili sauce and bring to a boil. Reduce heat and simmer until thickened, around 5 minutes. Slice each sheet of fillo pastry into five strips widthways. Place a teaspoonful of the pork mixture at the end of the first strip, fold up the sides and then roll. Repeat with the remaining fillo sheets. Bake for 15 minutes or until golden. Serve warm with reduced sauce for dipping. Each with sauce
