Appetizers
Slow-Roasted Italian Pulled Pork with Zinfandel Barbecue Sauce
Kelley & Young
119 S Cloverdale Boulevard
Cloverdale, CA 95425
kelleyandyoung.com
- RECIPE YEAR: 2013
- RECIPE BY: Kathleen Kelley Young
- YIELD: Serves 16
- PAIRS WELL WITH: Kelley & Young Alexander Valley Zinfandel
Who doesn’t like pulled pork? I developed this recipe as a take on my “to die for” baby back ribs. It has all the flavor of the ribs but no bones, is not as messy and is just so easy to make.
Pork
Ingredients:
- 3 1/2 to 4 pounds pork shoulder roast
- Olive oil as needed
- 3 or 4 fresh rosemary sprigs, leaves stripped and chopped
- 1 small garlic head, cloves crushed and chopped
- Salt and freshly ground pepper, to taste
Directions:
To prepare the pork, preheat the oven to 450°F or its highest setting. Coat the pork with olive oil and smear it with the rosemary, garlic, salt and pepper. Place the pork in a heavy roasting pan. Roast until the edges of the meat start to caramelize, about 40 minutes. Cover the pan tightly, reduce the oven temperature to 325°F and continue to roast until the meat is falling apart, about 2 hours.
Zinfandel Barbecue Sauce and Serving
Ingredients:
- Olive oil as needed
- 3 or 4 garlic cloves, crushed and chopped
- 1 1/2 cups Kelley & Young Zinfandel
- 1 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/2 cup firmly packed brown sugar
- Small squares of bread, such as soft rosemary focaccia, for serving
- Tender rosemary leaves, crispy garlic or chives for serving
Directions:
To prepare the barbecue sauce, in a medium saucepan over medium heat, warm olive oil. Add the garlic and cook, stirring frequently, for 1 minute. Add the wine and cook until reduced by about half, 10 to 15 minutes. Add the ketchup, soy sauce, Worcestershire sauce and brown sugar. Cook, stirring frequently to prevent scorching, until the sauce reaches the desired thickness, 30 to 40 minutes. When the pork is cool enough to handle, shred the meat. Serve it on small squares of bread (I like to use soft rosemary focaccia) topped with the barbecue sauce and a sprig of tender rosemary leaves, crispy garlic or chives.
