Cook Smithfield Sweet & Smoky Marinated Fresh Pork Roast in your slow cooker according to the directions on the package — 7 to 9 hours on low or 3 to 5 hours on high.

Use tongs or 2 forks to shred pork in slow cooker and mix with juices.

Cook pasta according to the directions on the package.

In a saucepan, melt butter over medium heat and stir in 3 tablespoons flour.

Add 3 cups milk and reduce heat to low.

Stir in cheese slowly until melted and pour over cooked pasta.

Heat oil in deep fryer or heavy skillet to 375°F.

Lay out an egg roll wrapper with one of the edges pointing towards you.

Place approximately 1/3 cup of pulled pork and 1/3 cup of macaroni and cheese in the center of the egg roll wrapper and using your fingers wet all four edges. This will help the egg roll stay together after you roll it.

Then, take the corner that’s pointing towards you and fold it up over the pulled pork and macaroni and cheese mixture, fold the left and right ends in and roll the egg roll up. If this explanation is a little hard to follow just check out the video above.

Fry egg rolls in batches for approximately two minutes or until golden brown.

Drain on paper towels and serve with BBQ or your preferred dipping sauce.