Pulled Pork Sliders Recipe from Laurentide Winery

Small Plates Menu August 13 2015

 

  • 5 lb pork shoulder roast bone in
  • 1 c Laurentide Cherry wine
  • Chipolte or Virgin Olive oil
  • Salt
  • Pepper
  • 2 c tart cherries, pitted
  • 1 bottle cherry based BBQ sauce, your choice or homemade
  • 1 T Red pepper flakes
  • 2T Cornstarch
  • Brioche rolls

Season roast with salt and pepper.  Coat with Olive Oil.  Brown roast on all sides in pressure cooker.  Add 1 c Cherry wine. Cook 1.75 hours.

Remove roast and set aside to cool. Reserve 2 c stock from cooker. De-fat  and heat stock on stove in large pot for the BBQ sauce. Add cherries, bottle of BBQ sauce, red pepper flakes and simmer until cherries cooked through ~ 10 minutes.  Add   cornstarch to  ~1/2 c water and then to bubbling sauce to thicken if desired.

Pull apart pork and shred pork with forks.

Combine shredded pork and sauce, reheat slowly.  Slice open Brioche rolls and plate with pork.

Enjoy with Laurentide Pinot Noir Rose.

Serves 12-14

Thank you- Susan Braymer, Laurentide Winery

The man behind the lens

The man behind the lens...
Don Braymer 94, WWII veteran, professional photographer and industry movie producer, shares his incredible black and white auto photo collection in a special showing at the Laurentide tasting room.  Come meet and talk about cars, history and the meaning of life with Don, Sunday August 9, 1-4 pm.  High quality signed photo reproductions of his personal collection will be available for sale and orders for many others can be taken.

If you are a car aficionado or enjoy stunning black and white art, don’t miss this afternoon’s once in a lifetime reception.
Wine by the glass and appetizers will be served. Bugatti 1gs Right Side Wall landtiff
1915 Case Front