Herbed Pulled Pork
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  1. 2 tablespoons whole fennel seed
  2. 1/2 cup olive oil
  3. 4 cloves garlic, grated
  4. 2 tablespoons chopped fresh rosemary
  5. 1 tablespoon salt
  6. 2 teaspoons each dried thyme and oregano leaves
  7. 1 teaspoon ground black pepper and paprika
  8. 4 to 5 pounds boneless pork shoulder
  9. 1 cup LE19 Cape Blend wine
  10. 1 large sweet onion, finely sliced
  11. 1 cup chicken broth
  12. 1/4 cup tomato paste
  1. Use a spice grinder or mortar and pestle to coarsely grind fennel.
  2. Blend fennel with olive oil, garlic, rosemary, salt, thyme, oregano, pepper, and paprika.
  3. Cut pork into 6 to 8 large chunks. Coat in herb oil; marinate for at least four hours or overnight.
  4. Brown pork, in batches, in large, nonstick skillet set over medium–high heat. Transfer to slow cooker along with onion; stir wine with broth and tomato paste and pour over meat.
  5. Cook on low for 8 to 10 hours (or on high for 4 to 5 hours) until meat is fork tender. Remove pork to a board and shred with two forks. Drizzle with a little cooking broth to moisten.
  6. Serve as desired.
  1. To prepare in an electric pressure cooker, use the "sauté" or "browning" function option to brown pork in batches. Set aside. Us wine to deglaze pan, scraping up any browned bits. And onions, broth and tomato paste; stir to combine. Nestle pork into liquid. Cook on high pressure for 60 minutes or until fork tender.
  2. For red wine gravy, strain cooking liquid and measure 2 cups into a small sauce pan; 12 tablespoons each cornstarch and water and stir it into cooking liquid. Set over medium heat; simmer, stirring often until thickened.
  3. Pair with LE19 Cape Blend
Adapted from Winexpert
Adapted from Winexpert
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PDF version: Herbed Pork Pork