Jul 06, 2011 11:00AM
● By Style
Wine bottle photo by Aaron Roseli. All other photos courtesy of Chronicle Books.
Pulled Pork Sliders
Wine Bites by Barbara Scott-Goodman; photos by Kate Mathis
(Chronicle Books, 2011, $24.95)
- 1 pork roast (3 to 4 lbs.), preferably pork shoulder or Boston butt
- 1 tbsp. olive oil
- 3 tbsp. paprika
- 1 tbsp. kosher salt
- 1 tbsp. granulated sugar
- 1 tbsp. brown sugar
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tsp. cayenne pepper
- Freshly ground black pepper
- 1 tbsp. corn oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, thinly sliced
- 1 1/2 cups ketchup
- 3/4 cup cider vinegar
- 1/2 cup firmly packed brown sugar
- 2 tbsp. chili powder
- 1 tbsp. Dijon mustard
- Dash of hot-pepper sauce
- 16 slider (mini hamburger) rolls or 8 regular hamburger rolls, split
Pat the pork dry and brush with the olive oil. To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry rub all over the pork, wrap in plastic wrap, and let marinate in the refrigerator for at least 4 hours or up to overnight.
Preheat the oven to 300 degrees. Put the pork on a rack in a large roasting pan/tray and roast until an instant-read thermometer registers 170 degrees, about 6 hours.
To make the barbecue sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened and golden, about 5 minutes. Add the ketchup, vinegar, brown sugar, chili powder, mustard, and hot-pepper sauce and stir to mix well. Simmer gently, stirring occasionally, until the sauce thickens and the flavors blend, 20 to 25 minutes. Taste and adjust the seasoning, if necessary. Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes. “Pull” the pork apart with 2 forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork.
To serve, spoon the pulled pork onto the bottom halves of the slider or hamburger rolls, dividing it evenly. Replace the tops of the buns; if using regular hamburger rolls, cut each sandwich in half. Serve at once. Makes 16 sliders.
RED TRUCK WINERY 2008 CALIFORNIA RED WINE
July brings us the warmth of California sun, along with summer fare. Fun, versatile patio wines are screaming to be imbibed in this inviting weather and alongside the fresh fare.
Red Truck Winery 2008 California Red Wine is a perfect example. This medium bodied, low 13.5-percent alcohol blend of Syrah, Petite Sirah, Cabernet Franc and Zinfandel has an elegant mouth feel, showing vibrant berry notes of red current and cherry followed by a velvety smooth finish. This is a fun red wine, a perfect complement to a BBQ, meats of all sorts and summer patio entertaining.
— Rick Mindermann
Rick is Store Director of Corti Brothers in Sacramento, personal assistant to Darrell Corti, and “The Good Taste Guy” for oodleboxtv.com.