The Perfect Holiday Pairing

Posted by Victoria Turow on

The Perfect Holiday Pairing
The holidays after coming fast, making this the perfect time to start thinking about the perfect food pairing for your special evening. There is nothing like sharing a delicious meal and a luxurious glass of wine with your friends and family, which is why we suggest you pair our 2019 Conspiracy with a flavour filled Pulled Pork!
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The bold flavours of a pulled pork perfectly complement the ripe fruit flavours that come through the 2019 Conspiracy. This three-part recipe will leave your guests wanting more and is well worth the effort: A homemade bourbon barbecue sauce with pulled pork on brioche bun.
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Pulled Pork Recipe by Frank Firmani- Owner of Wine Country Barbecue

Step 1: Create the Pork Rub

  • ¼ cup Salt
  • ¼ cup Paprika
  • ¼ cup Brown Sugar
  • 2 Tablespoon Black Pepper
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Oregano
  • 1 Teaspoon Cayenne Pepper

Instructions

  1. Mix Together until well blended. 

Step 2: Create the Cherry Chipotle BBQ Sauce

  • 1 Cup Cherry Jam
  • 1 Cup Ketchup
  • ½ cup Cider Vinegar
  • ½ Cup Water (to thin sauce)
  • ¼ Cup Brown Sugar
  • 2 Tablespoons Pork Rub
  • 1 Tablespoon Molasses
  • 1 ½ Tablespoons Chipotle Adobo Sauce or 1 Tablespoon Chipotle Powder

Cooking Instructions

  1. Mix all ingredients in saucepan (except the water), bring to a boil, reduce to a simmer and cook for 20 minutes stirring often. Add water as needed to thin sauce while cooking
  2. Turn off heat and allow sauce to cool
  3. Transfer sauce to a blender. Blend until smooth.

Step 3: Make Pulled Pork!

  • 1 (6-9lbs) Bone in Pork Butt
  • Pork Rub
  • Cherry Chipotle Sauce

Cooking Instructions (With Smoker):

  1. Preheat smoker to 235 F
  2. Trim any excess fat off pork butt
  3. Generously season pork butt with pork rub and let sit for 20-30min
  4. Smoke Pork Butt for 5hrs (use your favorite type of wood, I prefer cherry wood)
  5. Remove from smoker and wrap pork butt in aluminum foil and return to smoker for another 3-4hrs or until internal temp reaches 202 F
  6. Let pork rest 45min
  7. Place pork in large dish, remove bone and shred meat. Add cherry chipotle sauce and season with pork rub to taste.
  8. Serve with your favorite side dish or as a sandwich on a fresh brioche bun!

 

Cooking Instructions (Without Smoker):

  1. Preheat oven to 250 degrees 
  2. Trim any excess fat off pork butt
  3. Place pork on wire rack in a roasting pan and generously season with pork rub, let sit for 20-30min
  4. Roast in oven for 4-5hrs, remove them cover with aluminum or lid and cook for another 3hrs or until internal temp reaches 202 degrees.
  5. Remove from oven and let rest for at least 30min 
  6. Drain access juice from pan (save it!) 
  7. Remove bone and shred meat, add cherry chipotle sauce and some of the juice for added flavour!
  8. Serve with your favourite side dish or as a sandwich in a Brioche Bun

Pulled Pork Recipe
We hope you are able to enjoy this delicious pulled pork food pairing to spice up your holiday meals!

This recipe is brought to you by Frank Firmani, owner of Wine Country Barbecue located in the Niagara Region.

Wine Country Barbecue