Pinot BBQ Pulled Pork Tacos with Avocado Slaw

The 2018 Eola-Amity Hills Cuvée Pinot Noir has a beautiful spicy, smoky, and earthy flavor with a dark fruit backbone. The use of a sweet but tangy BBQ sauce pulls together the intense complexity of flavors of this wine. The addition of sweet pineapple calms the spice on the palate and adds a smooth texture to the wine. 

Recipe by: Elyssa Ternay, Wine Educator & Member Ambassador

Pinot BBQ sauce Ingredients:

  • ½ cup brown sugar 
  • 4 oz tomato paste 
  • ¼ cup red wine vinegar 
  • 2 oz 2018 Eola-Amity Hills Cuvée Pinot Noir  
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dry mustard
  • 1 tbsp cumin 
  • 2 tsp garlic powder 
  • 1 tsp smoked paprika
  • 1/8 – 1/2 tsp cayenne pepper, to taste
  • Salt and pepper

Pulled Pork Ingredients:

  • 1.5 lb pork shoulder, bone in 
  • Dry rub - 1 tablespoon each: dry mustard, cumin, garlic powder 
  • ½ tbsp olive oil
  • ½ cup vegetable broth 
  • 1 medium white onion, diced 
  • ½ cup pineapple, diced  
  • ¼ cup red onion (specify preparation)
  • 1 tbsp of jalapeño pepper, minced
  • Corn tortillas, for serving

Avocado Slaw Ingredients:

  • ¼ cup sour cream 
  • 1 whole lime 
  • 1 bunch cilantro 
  • 1 avocado 
  • Salt and pepper 
  • 1 bag of cabbage blend 
  • ¼ chopped red onion 


Pinot BBQ Sauce Directions:

  • Combine all sauce ingredients in a medium pot over medium heat
  • Simmer for about 10 minutes or until slightly thickened
  • Cover and set aside

Avocado Slaw Directions:

  • Combine all ingredients except cabbage red onion in a blender, pulse on high until smooth
  • In a large bowl toss the cabbage, diced red onion and the avocado crema together until combined
  • Assemble tacos with tortillas, pork, and slaw, and enjoy!

Pulled Pork Directions:

  • Pat pork dry with paper towel
  • Sprinkle with salt and pepper, then rub all over with dry rub
  • Instant Pot directions: Turn the pot on to sauté and add a drizzle of olive oil 
  • Sauté pork for 5 minutes, fat side down
  • Once the fat cap has started to brown, add vegetable stock and white onion
  • Cover and set to manual pressure cook on high for 1.5 hours
  • While the pork is cooking, prepare the pineapple
  • Heat 1 tbsp of olive oil over medium heat
  • Once the pan starts to smoke, add red onion (¼ cup chopped) and pineapple – stirring occasionally to make sure the pineapple gets a nice char on it (this usually takes about 5 minutes on medium/high heat)
  • Once the pork is done cooking, remove from the liquid and let it rest until cool enough to handle
  • Shred with a fork and toss with BBQ sauce

Enjoy with Dobbes Family Estate's 2018 Eola-Amity Hills Cuvée Pinot Noir!

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