The Ultimate Pinot Noir-beque Pulled Pork Sandwich

It might be getting warmer outdoors but we’ve got an ingenious way to keep red wine around through the spring and summer, and it involves some of the tastiest American foodstuffs out there.

For this recipe, we’re recommending a merlot, cabernet or dry pinot noir with plum and vanilla notes, but also some spice.


3-4 lb. pork shoulder roast

2 tsp. oil (vegetable or EVOO)



1 large onion, diced

6 brioche buns

2 cups of prepared coleslaw (homemade or store-bought, you decide)

½ cup diced dried apricots

2 ½ cups of Food 52’s outrageously delicious (and easy)  Red Wine BBQ Sauce Makes 4 1/2 cups

  • 2 cans tomato paste, 5.5 ounces each
  • 1 cup unsweetened applesauce
  • 1 cup honey
  • 1 cup red wine vinegar
  • 1 cup full-bodied Saddlerock Pinot Noir or other red wine
  • 1/4 cup dark molasses (blackstrap or cooking molasses)
  • 1 tablespoon smoked mild paprika
  • 1 tablespoon dry mustard powder
  • 2 tablespoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper (or more to taste)
  1. Mix all ingredients together in a large saucepan. Set over medium heat and bring to a simmer. Reduce heat to low, and simmer uncovered, stirring occasionally, for about 15 minutes or until thickened to your liking.
  2. After about 10 minutes of simmering, taste the sauce and if you think it needs more kick, add a bit more cayenne pepper. Then continue simmering for the remaining 5 minutes.
  3. Let cool, and pour into a bottle or jar with a tight-fitting lid. I like to keep some in a squeeze bottle for ease of use. (An empty honey or syrup bottle works well.)
  4. This sauce will keep for months in the refrigerator, and it also freezes well

Sandwich Preparation

1.     Rub the shoulder with oil, salt and pepper. Pop that in the slow cooker on high along with the diced onions, diced apricots and bbq sauce.

2.     Allow to cook for 5-6 hours, and then shred and mix all together. Let cook on low for another 30 minutes or so to get some caramelization on the shredded pieces and to allow flavors to incorporate.

3.     During that last 10-15 minutes, slice, butter and toast your brioche buns in a pan or with your broiler.

4.     Stack the pork and a dollop or two of coleslaw on top of the bunch, and get messy.