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
Directions:
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