July means BBQ and the perfect wine is Shiraz

June 25, 2009

HAPPY JACK’S Slow-Cooked Barbecued Pulled Pork
Total time for prep and cooking is about 6 hours
Serves 4-6

1 – 4-6 lb pork shoulder
Favorite dry rub or pre-made seasoning salt
2-3 bottles Foggy Bridge 2005 Shiraz (1/2 bottle to be reduced for the sauce, the rest to drink)
1 bottle of Foggy Bridge 2007 Sauvignon Blanc
1 bottle of your favorite BBQ sauce

Season the pork shoulder with the dry rub or seasoning salt at least a couple of hours before cooking and return it to the refrigerator. When you light the charcoal in a Weber BBQ or other charcoal grill with a lid, take the meat out of the refrigerator and bring it to room temperature.
When coals are ready, sprinkle with soaked wood chips or small chunks of hardwood such as oak or fruitwood. Keep the fire low and slow and banked to one side of the kettle. Place a disposable foil pan with clean kitty litter to catch the drippings under the pork.
Roast slowly through indirect heat (do not place the meat over the coals) for a couple of hours, rotating every 20 minutes. Add more charcoal as necessary and then wrap the meat in foil for the last two hours of cooking. It gets mighty warm tending to the heat of the BBQ. Pour a glass of chilled Foggy Bridge Sauvignon Blanc and enjoy while the meat is smokin’!
While the meat is cooking, pour half a bottle of Foggy Bridge Shiraz into a saucepan and reduce on low heat to about 2/3 to one half of original volume. Pour in 12 ounces of premade BBQ sauce and mix well. Remove the meat from fire and rest for 20 minutes before serving.  With a couple of large forks, shred or “pull’ the pork apart and serve with the sauce on the side for dipping.

Note: Our dear friend and avid cook Happy Jack served this delicious pork with some grilled white corn on the cob and some crisp green beans garnished with crunchy bacon bits and it was delicious! A fantastic summertime meal!

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