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Jalapeño Wine Pulled Pork - Potter Wine

Jalapeno Wine Pulled Pork 

Potter Wine – Jalapeno Wine Pulled Pork

  • 1 Boston Butt pork shoulder
  • 2 tablespoons Olive Oil
  • 3 stalks of celery, chopped.
  • ½ large white onion, chopped
  • 2 large carrots, chopped (we chop them on the smaller side)
  • 1 bulb of garlic cut in half across cloves. No need to remove skin.
  • 1 Tbs. kosher salt
  • 1 tsp. black pepper
  • ½ tsp cumin
  • ½ tsp. ground thyme
  • 1 Tbs. oregano
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 2 bay leaves
  • 1 tsp. lemon juice
  • 4 tablespoons of soy sauce
  • 1 cup Mild or Chipotle Jalapeno Wine

Preheat oven and Dutch Oven with lid to 350 degrees. When Dutch oven is hot, remove and place on a medium heat burner. Heat oil in Dutch Oven and add Carrot, Celery and Onion. Stir and cook until onion is starting to turn translucent and fragrant. Place garlic in cut side down to heat through and start browning, be careful to not allow it to burn. When Garlic is fragrant, place pork in Dutch Oven and season liberally on all sides with Season Salt or mixture above. Don’t be afraid to get some seasoning on the vegetables. Pour Soy Sauce, Lemon Juice and Jalapeno Wine around pork add Bay Leaves and cover tightly.
Cook for 3-4 hours (depending on size of pork shoulder) without opening Dutch oven, the pork will steam and roast throughout. Remove from oven, remove lid and allow meat to rest for 15 minutes if possible. Remove Pork from pot and it should be very tender and pull apart easily. Drizzle some of the pan juices over meat and serve.

Product Details

Type : Recipes

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