Main Dish
Zinfandel-Braised Pulled Pork with Cheddar Cheese Grits
Kokomo Winery
4791 Dry Creek Road
Healdsburg , CA 95448
kokomowines.com
- RECIPE YEAR: 2016
- RECIPE BY: Jackson's Bar & Oven
- YIELD: Serves 8
- PAIRS WELL WITH: Zinfandel, Pauline's Vineyard
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
Ingredients:
- 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
Directions:
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
Ingredients:
- 1 box quick grits
- 2 cups grated cheddar cheese
Directions:
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.
