Main Dish

Rosso Sunday Pork

Papapietro Perry Winery

4791 Dry Creek Road
Healdsburg, CA 95448

Rosso Catering ~ Fire to GO catered one of our Wine Club appreciation parties. They roasted a pig and served it with an amazing coleslaw. It was such a hit, we asked them to refine the recipe so it could be replicated at home, without having to roast a whole pig. Here is the result and we just love it!

Rosso Pork

  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon fennel seeds
  • 1/2 tablespoon salt
  • 1/2 tablespoon freshly ground pepper
  • 1/2 tablespoon sugar
  • 1/2 tablespoon allspice
  • 2.7 pounds boneless pork shoulder
  • 1 yellow onion, sliced
  • Chicken stock as needed
To make the pork, in a bowl, stir together the cayenne, fennel seeds, salt, pepper, sugar and allspice. Rub the pork with the spice mixture and refrigerate for 1 day.

Preheat the oven to 350°F.

Place the pork in a roasting pan and add the onion. Cover halfway with stock. Cover the pan with aluminum foil and roast until the pork is tender, about 2 hours, 45 minutes.

Rosso Coleslaw

  • 1 pound green or red cabbage, sliced
  • 1/2 Granny Smith apple, julienned
  • 1/2 red bell pepper, seeded and julienned
  • 1/2 bunch green onions, chopped
  • 1/4 bunch fresh flat-leaf parsley, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup heavy cream
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon caraway seeds
To make the coleslaw, in a bowl, combine the cabbage, apple, bell pepper, green onions, parsley, mayonnaise, cream, vinegar, sugar, salt, pepper and caraway seeds. Toss well.


To serve, shred the pork and serve over the coleslaw.