The Spice is Right
There are so many different styles of pulled pork barbecue and I love them all so I was inspired to create one that combined all of my favorite characteristics and flavors. As a result, this pulled pork barbecue is a unique mélange of several different styles of barbecue and it is jam-packed full of flavor. And my favorite thing is that I don’t need a smoker or other fancy equipment. I slow cook the pork in my go-to cast iron french oven.
The recipe is not complicated but it does involve a few different steps and the pork needs to slow cook in your oven for a few hours. The spice rub can be made up to a week in advance and stored in the refrigerator. The sweet and sour barbecue sauce can also be made a few days in advance so then all you need to do is rub, brown, slow cook and pull apart. So easy, right?
Because the wine adds an acidic element to the sauce, you should look for a sweet barbecue sauce like maple brown sugar to help balance the flavor. I promise your friends will be begging you for this amazing recipe!
Suggested Wine Pairings
This pork is bold, complex and full of flavor and needs a wine to match. A juicy, bold and spicy red wine would accentuate and compliment the bold spices in the pulled pork and sauce. Look for a spicy Syrah, jammy Zindandel or a Grenache and Syrah blend from the Southern Rhone. If that’s just too much in-your-face boldness for you, a tangy and fruity lighter-bodied wine would also work well with a spicy, smoky barbecue. Try a Pinot Noir, an Italian Barbera or a dry rosé.
I definitely prefer reds with my barbecue but if you must choose a white, look for one with lean, bright and fruity flavors to help cut through the rich barbecue. Try a Sauvignon Blanc, Chenin Blanc or Pinot Gris. A zippy sparkler from California, Spanish Cava or Italian Prosecco would also be incredibly refreshing and help clear your palate between juicy bites.