Main Dish

Denise's Famous Pulled Pork Sandwiches

Sunce Winery

1839 Olivet Road
Santa Rosa, CA 95401

  • RECIPE YEAR: 2013
  • RECIPE BY: Denise Stewart
  • YIELD: Serves 6
  • PAIRS WELL WITH: Sunce Cattich Vineyard Russian River Valley Zinfandel

This dish is one of Sunce's standbys. It wasn't easy getting the recipe from our in-house cook, Denise Stewart, but we used bribery and it worked! Her "Secret Sauce" is no longer a secret. We like to serve these sandwiches with a fruity Hawaiian-style coleslaw.


  • 1 yellow onion, sliced
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 bone-in pork roast, about 4 pounds
  • 2 cups water or 2 bottles beer
  • 6 soft sourdough buns
To prepare the pork, coat the inside of a slow cooker with nonstick cooking spray. Place the onion on the bottom of the cooker.

In a small bowl, stir together the black pepper, garlic granules, salt, chili powder and cayenne pepper. Rub the mixture all over the pork roast. Place it on top of the onion in the slow cooker and add enough water or beer to fill the cooker two-thirds full. Cover and cook on low according to the manufacturer's instructions for 8 to 12 hours or overnight. 

Remove the roast from the slow cooker. Discard the bone and fat, as well as any water, onion and grease remaining in the pot. When the meat is cool enough to handle, use a fork or your fingers to shred it. Return the pork to the slow cooker. Stir in 2 cups of the barbecue sauce (recipe below), cover and cook on medium-high for 1 to 3 hours.

Serve the pulled pork on sourdough buns doused with Denise's secret sauce (recipe below).

Denise's Barbecue Sauce

  • 1 bottle (32 ounces) Heinz ketchup
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon horseradish
To prepare the barbecue sauce, in a large saucepan, combine the ketchup, vinegar, brown sugar, Worcestershire, lemon juice and horseradish. Bring to a soft boil and boil for 6 minutes. The sauce can be made in advance and refrigerated until ready to use.

Denise's Secret Sauce

  • 1 can (7 ounces) Herdez salsa verde
  • 1 can Best Foods mayonnaise (measure with empty Herdez can)
  • 1/2 can Heinz ketchup
  • 1 tablespoon dark chili powder
To prepare the secret sauce, in a bowl, stir together the salsa verde, mayonnaise, ketchup and chili powder. Transfer the sauce to a squeeze bottle and refrigerate. 

Sunce Winery

1839 Olivet Road
Santa Rosa, CA 95401