Main Dish

Zinfandel-Braised Pulled Pork with Cheddar Cheese Grits

Kokomo Winery

4791 Dry Creek Road
Healdsburg , CA 95448

Being a winery in the Dry Creek Valley means not only do you need to know how to make a good Zinfandel, but you also need to be able to make a mouthwatering dinner that features Zin as well as pairs with it to perfection. This was a challenge that was eagerly accepted by Owner/Winemaker Erik Miller and Chef Jason Denton of Jackson's Bar & Oven, and here is the mouthwatering recipe that resulted.

Zinfandel-Braised Pulled Pork

  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 3 1/2 pounds boneless pork shoulder
  • 1 medium onion, chopped
  • 1 garlic clove, finely chopped
  • 1 cup Kokomo Zinfandel
  • 1 cup chicken stock
  • 1/2 cup Russian River BBQ Sauce (or your favorite)
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
To prepare the pork, in a small bowl, combine the salt, pepper, chili powder and paprika and rub on the pork. In a large fry pan over medium-high heat, brown the pork on all sides. Transfer to a platter.

Add the onion to the pan and cook over medium heat, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook, stirring frequently, for 1 minute.

Place the pork in a 4-quart slow cooker. Add the onion mixture, the wine, stock, BBQ sauce, brown sugar, vinegar and mustard. Cover and cook on low according to the manufacturer's instructions for 8 to 10 hours or on high for 4 to 6 hours. 

Transfer the pork to a large bowl and shred with 2 forks. Return the meat to the sauce and stir to combine. 

Cheddar Grits

  • 1 box quick grits
  • 2 cups grated cheddar cheese
To prepare the grits, cook the grits according to the package instructions. When the grits are done, fold in the cheese.

Top the grits with a generous serving of the pulled pork.

Kokomo Winery

4791 Dry Creek Road
Healdsburg , CA 95448