1 bottle cherry based BBQ sauce, your choice or homemade
1 T Red pepper flakes
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.
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.