Food & Wine Pairing: Sta. Rita Hills Pulled Pork with Country Cole Slaw
SAMsARA Pinot Noirs from Rancho La Viña Vineyard are stunning examples of what this iconic vineyard can produce. Big aromatics with spice and pretty red fruit, richness and a smooth saline texture on the palate make way for great depth and weight with a long persistent finish.
The shared characteristics of our RLV Pinot Noirs sounded like perfect wines to harmonize with the flavors of an earthy, bold, slightly smokey pulled pulled pork and cool country cole slaw!
– 10 lb Pork Butt or Pork Shoulder
– 1 Tbsp. Black Pepper
– 1 Tbsp. Ground Mustard Powder
– 1 Tbsp. Smoked Paprika
– 1 Tbsp. Garlic Powder
– 1 Tbsp. Brown Sugar
– 1 Tbsp. Ground Sage
– 1 Tbsp. Cayenne Pepper
– 1 Tbsp. Fresh Rosemary
– 1 Coarsely Chopped Onion
HOW TO PREPARE IT
Step 1
Thoroughly rub pork shoulder, making sure to get rub in each and every crevice. Place covered in the fridge for up to 24 hours
Step 2
Bring oven or grill to 225-250 degrees. If using a grill, add mixture of wet and dry chips to your smoker box.
Step 3
Place pork shoulder in french oven, fat cap up. Add 1 cup of water to french oven. Place uncovered french oven on pre-heated grill.
Step 4
Cook for 4 hours. Refresh wood chips and water if necessary.
Step 5
Cook 3-4 more hours (until a light touch with a fork to the side of the meat “destroys” the structure of the meat.
Step 6
Remove from heat and let meat rest for at least 1 hour.
Step 7
Remove fat cap from top of shoulder. Remove excess liquid from french oven and set aside. Shred cleaned with a fork. Shredding should take “zero” effort. IF you encounter any tough sections, the meat has not been cooked long enough and should go back on the heat.
– 1 head of green cabbage
– 1/4 white onion
– 1/2 C. Organic Mayonnaise
– 1 Tbsp. Granulated White Sugar
– 3 Tbsp. Apple Cider Vinegar
– 3 Tsp. Dry Mustard Powder
– Salt and Black Pepper to Taste
HOW TO PREPARE IT
Step 1
Thinly slice cabbage and onion. Using a mandolin can give you delicate, crunchy ribbons of cabbage.
Step 2
Whisk dry ingredients into vinegar until fully dissolved. Then mix in mayonnaise. Add salt and black pepper to taste..
Step 3
Add desired amount of dressing to thinly sliced or shaved cabbage.
THE PAIRING
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