Slow Cooker Spiced Pulled Pork in Wine
I’m doing the food for a food and wine tasting event this week and we decided the theme this month is spring salads. I gave my wine store friend a selection of salads to choose from and one of the salads he chose was my BBQ Pulled Pork Cobb Salad. Good choice! That salad is hearty, full of flavor, beautiful to look at and of course it’s scrumptious. Just gaze at the loveliness:
I mean, how can you resist THAT?!? … it’s SO inviting! … (well okay, if you’re not a salad person, just put this yummy meat on a bun and have at it! I won’t judge, promise.)
But hey, for the event, I wanted some really good tasting pork (and beans, of course), so I spent my Sunday making up some delicious BBQ fixin’s for our Southern-style BBQ salad.
To make this pork, I cruised around the interwebs, looking at what people do to make pulled pork sandwiches tasty and I settled on making a rub, then cooking in the slow cooker on a bed of onions and garlic, with some white wine (Pinot Grigio) for moisture.
The pork turned out so scrumptious, not spicy at all, but very flavorful. (If you want it spicy, use a spicy BBQ sauce.) I am still hoping to get my son to eat it too, so I used Famous Dave’s Rich & Sassy BBQ sauce. That sauce always seems to be a winner for both my kids. Personally I would choose Devil’s Spit (a hell’s fire hot one!) or make a sauce of my own. My gosh it’s been a loooong time since I made my own spicy BBQ sauce, thanks to my kids who just love Famous Dave’s. The things you give up for your picky-eating younglings.
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1/4 teaspoon cinnamon
- 1 4 - 5 lb. pork shoulder roast (bone in)
- 1 large sweet onion, chopped
- 4 - 6 cloves garlic, peeled and chopped
- 1 cup white wine (I used Pinot Grigio)
- 2 cups barbecue sauce (optional)
- Mix together the rub ingredients in a small bowl. Pat the roast dry with a clean kitchen towel, then rub the mixture all over the pork roast.
- Put the onion and garlic in the bottom of your crockpot and pour in the wine. Place the pork roast on top, fatty side up. Set the slow cooker on high setting (6 hours), cover and let cook for 6 hours. Unplug the slow cooker and let sit for 30 minutes to an hour to let the juices soak back into the meat.
- Remove the roast from the slow cooker and cut away the fat and bone. Shred the meat with two forks. Strain the onion and garlic out of the juices in the slow cooker and add them to the meat if you like. And then, if you wish, mix the barbecue sauce in.
If you need this recipe gluten free, use a gluten free BBQ sauce.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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