Icewine Glazed Pulled PorkPosted January 25, 2010
So we begged and begged Ross for the recipe to his Icewine Glazed Pulled Pork (served over the past couple of weekends for the Niagara Icewine Festival). Like any good Pulled-Pork Master, he was reluctant to give up his secrets...but we eventually got enough out of him to piece a recipe together.
6lbs pork shoulder
1 bottle of Sweet Revenge Vidal Icewine 2007
2 Tbsp apple cider vinegar
2 medium onions, chopped
5 cloves of garlic, finely chopped or grated
1 Tbsp fresh ginger, chopped
2 jalapenos, chopped
1 bottle Maple Chipotle Grill Sauce (or your favourite smoky BBQ sauce) 330mL
Place the whole pork shoulder in a slow cooker with the chopped onions, garlic, ginger and jalapenos. Pour the apple cider vinegar and half of a 375mL bottle of Icewine over the pork mixture. Place the lid on the slow cooker and allow to cook for approximately 10 hours. Once finished, remove the pork shoulder from the slow cooker and place on a cutting board to shred (pull) the meat apart (using two forks works best) - it should fall apart easily. Any excess fat was trimmed from the meat at this point. Return the shredded pork to the slow cooker and add a whole bottle (330mL) of Maple Chipotle grill sauce and the remainder of the Icewine. For more sweetness, you can always add more Icewine. Enjoy!
If you'd rather eat the Pulled Pork than make it, we'll be serving it up for the last time this coming weekend with the Niagara Icewine Festival Discovery Pass - $30 (or $10 for non-pass holders). The slider sized sandwich is paired up with what else - a glass of our 2007 Sweet Revenge Vidal Icewine.