Grgich Hills Estate Winery

Pulled Pork Sliders

August 21, 2013 • Posted in: Cabernet Sauvignon

Pulled Pork SlidersPair with Grgich Hills Estate Cabernet Sauvignon

Yields 25-30 bite-sized hors d’oeuvres

Pork:

  • 4-5 pounds pork shoulder, boneless
  • 1 cup Cabernet Sauvignon
  • 5 garlic cloves, peeled and sliced
  • 2 sprigs rosemary, fresh
  • 1 ripe Santa Rosa or other dark plum, pit removed and chopped
  • 1 T. whole grain mustard
  • 10 grinds black pepper
  • ¼ cup olive oil
  • salt, to taste
  • 30 each small slider buns (the smallest size you can find – one or two bites)
  • ½ cup Cabernet caramelized onions with mint

Method:
Purchase a boneless pork shoulder that is tied up as a roast by the butcher using a “net.” The advantage of this is that you can remove the roast from the net and marinate the meat laid open for best flavor. Combine all the ingredients and marinate pork overnight (remove net if possible). The next day, place it back in the net, or leave it “as is” if you’ve left it tied. Option#1: If you have a rotisserie on your grill, skewer the shoulder on the spit and cook over slow heat for 3 or 4 hours with a pan to catch the drippings, until meat is tender enough to be easily pulled apart. It should be golden brown and nicely crisp on the outside. Option #2: If you have a grill with a cover, start a small fire of coals (or gas fire) on the outer ends of the BBQ and place the meat in the middle with no flame directly below it and cook at 200° – 225° for 3 or 4 hours with the above basic instructions. Option #3: Slow cook in oven at lowest setting (175° up to 250°). Place pork with marinade in covered baking dish for the first 2 hours. Remove cover and turn temperature to 275°. Cook until very tender.

Liquid should evaporate. Remove the pork from the heat, allow to cool and “pull” the meat apart. Remove fat from the drippings pan and return meat to juice that has accumulated.

Cabernet Caramelized Onions with Mint:

  • 4 medium red onions, peeled and thinly sliced • 2 cups Cabernet Sauvignon
  • ¼ cup sugar
  • 1 bay leaf
  • pinch salt
  • 8 mint leaves

In a small heavy-bottomed sauce pot place the onions, Cabernet Sauvignon, sugar, bay leaf and salt. Cover tightly and simmer for 15 minutes on a medium high flame. Uncover and continue cooking for about 45 minutes, stirring occasionally, until almost all of the liquid has evaporated and then remove from heat. When the onions cool, finely chop the mint and mix in. The onions can be served warm or room temperature on the small slider buns.

Recipe © Wine Country Chefs
John Littlewood/Todd Muir