Cooking at Bent Creek

Chef Bob does it again with this complex sauce featuring our award-winning Cabernet Franc. Served with sourdough medallions, it’s the ideal pairing with a glass of wine.

INGREDIENTS
3-4 lbs. bone-in pork shoulder

For the rub
2 tsp sugar
1 tsp each of the following: ground black pepper, garlic powder, seasoned salt, chili powder, smoked paprika
Pinch of cayenne pepper, to taste

For the sauce
½ cup Bent Creek Cabernet Franc
2 cups ketchup
½ to ¾ cup apple cider vinegar (to your liking)
¼ cup packed brown sugar
2 tbsp Worcestershire sauce
2 tbsp Worcestershire sauce
½ tsp each liquid smoke and garlic powder
¼ tsp prepared horseradish

INSTRUCTIONS
Mix pork rub ingredients and rub all over pork shoulder. Smoke over low heat (250°F) until pork reaches an internal temperature of 190°F (6-8 hours). Wrap in foil and allow to cool. Discard fat and blade bone (if applicable). When pork is cool enough to handle, shred. In a bowl, add the pork and enough sauce to your liking, and mix well.

If using a slow cooker, place slices from one onion in the bottom. Season the pork shoulder with the rub and place in cooker on top of onions. Add enough water to fill 2/3 full. Cover and cook on low 8-12 hours or overnight. Remove the pork and discard the excess fat and bone. The remaining liquid and onion can be discarded. When the pork is cool, shred and add sauce as listed above.

Combine all sauce ingredients in a saucepan and stir. Bring to a soft boil for 7-10 minutes, allowing the ingredients to blend together and thicken.

Combine the coleslaw ingredients and mix into your own homemade slaw or a good packaged slaw.

Serve pulled pork on sourdough baguette slices, top with slaw, and pair with our Cabernet Franc.