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

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2013 Laurentide Riesling New Release Weekend

Winter Vines 2

 2013

 Riesling

  AWS Double Gold

 3rd straight year!

New Release Weekend

February 7-8 2015

Our Dry Riesling exhibits a clean, fresh

fruity aroma and perfect acid balance.  

Green apple and lime notes with an

excellent finish. Perfect foil with spicy food.

     Traditional pairing with fondue.

 

Trunk Show with baabaazuzu!

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@ Laurentide Winery

featuring

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For 100% Original Wool Apparel…

Bring a Friend & See You Soon!

 231 994 2147 & 231 256 7176

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