Red Wine Braised Pulled Pork
For Your Pulled Pork
1 X 4 – 4 ½ pound bone-in pork shoulder
2 tablespoons olive oil
2 tablespoons your favorite bbq spice rub
4 garlic cloves, minced
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
1 large onion, thinly sliced
3 cups 1924 Double Black Bourbon Barrel Aged Cabernet Sauvignon
Sea salt and freshly cracked black pepper
For Your BBQ Sauce
2 cups your red wine braising liquid
1 ½ cups ketchup
¼ cup brown sugar
¼ cup pure maple syrup
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Sea salt and cracked black pepper to taste
Preheat a grill (or oven) to 325 degrees F.
Coat your pork in the bbq rub, and season generously with salt and cracked black pepper. Heat a Dutch oven over medium heat, and add the oil. When the oil is shimmering, brown your pork on all sides, about 8 – 10 minutes. Remove from the heat and add your garlic, herbs, and wine, then transfer to the grill.
Let the pork gently simmer away, basting every 45 minutes or so, until shreddable and entirely fork tender, about 3 ½ to 4 ½ hours. Remove from the heat and transfer the pork to a board. Shred with 2 forks, then drizzle over some of that braising liquid, and set aside.
Strain the remaining braising liquid to remove the onion and herbs (reserving the liquid for our bbq sauce.
In a medium saucepan, combine 2 cups reserved braising liquid and the remaining bbq sauce ingredients, then heat over medium-heat until slightly thickened and reduced, about 10 minutes. Season with salt and pepper to taste.
Serve your beautiful pulled pork and bbq sauce on toasted brioche buns with your favorite slaw and a few bread and butter pickles, and a glass or two of Cabernet Sauvignon alongside. Delicious!
Leave a Reply