Main Dish
Red-Eye Pulled Pork on Stone-Ground Grits
Optima Winery
4791 Dry Creek Road
Healdsburg , CA 95448
optimawinery.com
- RECIPE YEAR: 2019
- YIELD: Serves 10
- PAIRS WELL WITH: 2015 Dry Creek Zinfandel
The deep, rich flavors in this dish are a perfect match with Optima Zinfandel from the Dry Creek Valley. The wine’s well-balanced palate and rich complexity nicely complement the flavors of the slow-cooked pork, melded with the diverse ingredients of the sauce.
Pulled Pork
Ingredients:
- 3 pounds boneless pork shoulder, cut into 2-inch cubes
- 1/4 cup dry rub for BBQ
- Salt and freshly ground pepper, to taste
- 1/4 cup olive oil
- 3 cups brewed black coffee
- 2 cups ketchup
- 1 cup chicken stock
- 1 teaspoon Tabasco sauce
- 2 tablespoons cider vinegar
Directions:
To prepare the pulled pork, dredge the pork in the dry rub and season with salt and pepper. Refrigerate overnight. In a large, heavy pot over medium-high heat, warm the olive oil. Add the pork and sear until well browned, almost black. Add the coffee, ketchup, stock, Tabasco and vinegar and bring to a boil. Cover the pot with a tight lid, reduce the heat to very low and simmer for 2 hours. Let the pork cool slightly in the liquid. Transfer the pork to a large bowl, leaving the braising liquid in the pot. Skim the fat off the liquid. Bring to a boil and cook until the sauce is reduced by half. Season to taste with salt and pepper. Serve the pork with the sauce and grits (recipe below).
Stone-Ground Grits
Ingredients:
- 12 cups chicken stock
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 teaspoon Tabasco sauce
- 2 1/2 cups stone-ground grits
- Salt and freshly ground pepper, to taste
Directions:
To prepare the grits, in a large saucepan over high heat, combine the stock, cream, butter, garlic and Tabasco and bring to a boil. While whisking constantly, add the grits in a slow, steady stream. Reduce the heat to low and cook, stirring occasionally, for 40 minutes. Season to taste with salt and pepper.
