Appetizers
Dakine Kalua Pork Sliders
Longboard Vineyards
5 Fitch Street
Healdsburg, CA 95448
longboardvineyards.com
- RECIPE YEAR: 2013
- RECIPE BY: Michael Phillips, Island Style Catering
- YIELD: Serves 40
- PAIRS WELL WITH: Longboard Russian River Valley Syrah
Michael Phillips had no problem impressing us with his food at Island Style Deli in Bodega Bay. His delicious Hawaiian-style cuisine is a natural fit for our Surf Lounge (particularly since winemaker Oded Shakked is partial to surfing and surf food). It was Michael’s Kalua Pork Sliders that won over the Longboard ladies, leaving us no doubt as to what to serve our guests with a glass of Syrah.
Pork
Ingredients:
- 1 medium pork butt
- 20 garlic cloves, minced
- 2 tablespoons Hawaiian sea salt
- 2 tablespoons coarsely ground pepper
- Banana leaves (enough to cover the pork)
- 1/4 cup pineapple juice
- 1/4 cup chicken stock
- 2 tablespoons liquid smoke
- 2 tablespoons soy sauce
- 1/4 cup Longboard Syrah
Directions:
To prepare the pork, preheat the oven to 275°F. Season the pork butt with the garlic, sea salt and pepper. Wrap the pork in banana leaves, then cover it with aluminum foil. Place the pork in a roasting pan. Add the pineapple juice, stock, liquid smoke, soy sauce and wine to the bottom of the pan. Cover the entire pan with foil and cook in the oven for 6 hours.
Pineapple Slaw
Ingredients:
- 2 cups crushed pineapple
- 1/2 cup Best Foods mayonnaise
- 3 tablespoons sweet rice vinegar
- 1/4 cup sugar
- Salt and freshly ground pepper, to taste
Directions:
To prepare the pineapple slaw, in a medium bowl, combine the pineapple, mayonnaise, vinegar and sugar and mix well. Season with salt and pepper. Cover and refrigerate until ready to serve.
Barbecue Sauce and Serving
Ingredients:
- 2 cups ketchup
- 1/4 cup passion fruit or strawberry jelly
- 1/4 cup pineapple juice
- 1/4 cup firmly packed brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons Longboard Syrah
- King's Hawaiian sweet rolls for serving
Directions:
To prepare the barbecue sauce, in a medium bowl, combine the ketchup, jelly, pineapple juice, brown sugar, soy sauce, liquid smoke and wine and mix well. Set the sauce aside until ready to serve the sliders. When the pork has cooked for 6 hours, remove the foil and banana leaves. Let the meat cool slightly, then shred with 2 forks. Place a spoonful of the pork on the bottom half of each Hawaiian roll and top with a dollop each of the barbecue sauce and pineapple slaw. Cover with the top half of the rolls and serve.
