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1 (2-pound) pork butt
Kosher salt and freshly cracked black pepper
1 tablespoon smoked paprika
1/2 cup Neely's BBQ sauce plus more for drizzling and serving
1/2 cup apple juice
2 tablespoons apple cider vinegar
1 dash hot sauce (recommended: Tabasco)
1 dash Worcestershire sauce
1 dash soy sauce
3/4 cup peach preserves
3 tablespoons rice wine vinegar
2 tablespoons Dijon mustard
1 tablespoon grated ginger
1 teaspoon red pepper flakes
Peanut oil for frying
1 egg, beaten for egg wash
1 tablespoon water
10 egg roll wrappers
1 pint coleslaw (recommended: Neely's Sweet and Spic
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