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1
*Butt Massage is a blend of paprika, garlic and onion powder
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2
Preheat oven to 350 degrees F.
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3
Line a roasting pan with heavy-duty aluminum foil.
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4
Place roast in pan.
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5
Rub seasoning mixture over roast.
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Cover tightly with heavy-duty aluminum foil and bake for 3 hours, or until tender.
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7
Let roast cool to touch and shred the meat with a fork.
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8
In a large bowl, combine 2 1/2 cups of the shredded pork (reserve any leftover meat for another use), slaw mix, celery, and pickle relish.
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9
In a small bowl, combine barbeque sauce and House Seasoning.
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10
Pour over pork mixture, tossing gently to coat.
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11
Place 1 egg roll wrapper on a clean flat surface with one corner pointing towards you.
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12
Using a pastry brush, lightly brush corners with water.
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13
Spoon 1/3 cup of pork filling in center of each egg roll wrapper.
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14
Fold bottom corner of wrapper over filling.
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15
Fold left and right corners over filling.
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16
Tightly roll filled end toward remaining corner, pressing gently to seal.
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17
The end result should look like an envelope.
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18
In a deep-fryer or large Dutch oven, pour oil to a depth of 2-inches.
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19
Heat the oil to 350 degrees F.
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Fry egg rolls, in batches for about 2 minutes or until golden brown.
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21
Drain on paper towels.
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22
Serve with barbeque sauce.
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23
Mix ingredients together and store in an airtight container for up to 6 months.
