BBQ Pulled Pork
This versatile pulled pork can be used for sandwiches and tacos and pairs well with our Garden Block Zinfandel, as well as our Rosé of Zinfandel.
- 6 cloves garlic, smashed
- 1 onion, roughly chopped
- 3-4 lbs bone-in pork shoulder (Boston butt cut)
- 1/4 cup smoked paprika
- 3 Tbs brown sugar
- 2 Tbs salt
- 2 Tbs onion powder
- 2 Tbs garlic powder
- 2 Tbs black powder
- 1 Tbs chili pepper
- 2 tsp cumin
- 2 tsp dry mustard
Place onion and garlic in a large crockpot (or Dutch oven – see recipe note below*.) Trim any significant fat from the pork shoulder. Rub all sides of pork with ¾ c seasoning blend (reserving ~ ¼ cup). Place pork on top of onions and garlic and cook on low for 8-9 hours. Remove from pot and separate the pork from the liquid. “Pull” the pork and place back in the slow cooker. Add reserved ¼ cup seasoning blend and simmer the liquid. Skim excess fat. Spoon sauce over pulled pork to taste. Great on its own or assemble with your favorite accompaniments for sandwiches or tacos.
BBQ sauce of your choice (we recommend a sweet Kansas City style sauce)
Buns/rolls (Brioche rolls or pretzel buns add flavor dimension)
Pair with Bartholomew Estate Garden Block Zinfandel. The sweetness and spices with the pork stand up to the richness of the wine.
Corn tortillas, fried
Pair with our Antonia’s Garden Rosé of Zinfandel.
*Note: To cook in Dutch oven, cut pork into 4 pieces to allow for a better fit. Add ½ cup broth or water and roast in 300° oven for about 4-5 hours, until tender.