Zinfandel-Pulled Pork Sandwiches with Sweet Spicy Barbeque Sauce
Pulled Pork for Sandwiches
3 lbs boneless pork butt, cut into 2 inch cubes
4 cups water
1 chicken boullion cube
1 tsp liquid smoke
2 cloves garlic
1 bay leaf
Place the cubed pork in the water and other ingredients and bring to a boil. Cover and reduce heat. Cook about 1.5 hours, until tender. Pour off liquid and place cubes on a baking sheet. Heat oven to 375. Bake pork for 15 minutes to give it a lightly crusty texture. Transfer to cutting board and shred pork using two forks to pull apart. Dress pork with Sweet Spicy Sauce and serve on toasted rolls.
Sweet Spicy Sauce
1 cup ketchup
1/2 teaspoon finely minced onion
6 tablespoons apple cider vinegar
1/4 teaspoon ground ginger
1/4 cup canned cola
¼ teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
¼ cup dark brown sugar
1 tablespoon Karo syrup
¼ teaspoon salt
1 teaspoon chopped garlic
Place all ingredients in a blender or food processor and blend on low until mixture is combined. Set aside to use with pulled pork. Sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Perfect paired with any vintage of Chumeia Vineyards Dante Dusi Zinfandel
