- 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
