If you’re looking for the perfect recipe for barbecue fans, look no further. Not only does Catawba wine pair perfectly with barbecue, it also helps make this pulled pork and homemade barbecue sauce taste phenomenal. Catawba is a Native American varietal usually made in a sweet or semi-sweet style. Its unique flavor and sweetness add a wonderful complexity and balance to this recipe.

Ingredients

Pork

4 lbs pork shoulder

2 tablespoons avocado oil

1 - 1 1/2 tablespoons salt

1 teaspoon pepper

1 1/2 cup Catawba

Sauce

1 1/2 cups ketchup

2/3 cup Catawba

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon smoked paprika

Salt and pepper to taste

Instructions

Instant-Pot

1. Trim some of the fat from the pork roast and cut into 4 similar sized chunks.
2. Season with salt and pepper.
3. Add avocado oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes (Don’t forget the edges, especially if your pieces are thick.) Remove seared pork and set aside on a plate. Repeat with remaining pork pieces.
4. Once pork is seared and removed from the pot, press cancel and add ½ cup Catawba wine to deglaze the pot. (Make sure to scrape up all the bits.)
5. Add remaining Catawba.
6. Place pork in the pot, spacing out as best as possible. Secure lid, setting the vent to sealing. Pressure cook (manual) on high pressure for 60 minutes.
7. Let pressure release naturally for 20 minutes.
8. While the pork cooks, make the barbecue sauce.*
9. Add ketchup, Catawba, soy sauce, Worcestershire sauce, and smoked paprika in a saucepan stirring over medium-low heat until fully combined.
10. Let simmer, uncovered for approximately 20 minutes or until the sauce has thickened to your liking, stirring frequently. Season with salt and pepper to taste.
11. When the pork is finished, remove from the pot to a large bowl and shred with two forks or tongs.
12. Mix the pulled pork with as much sauce as you like and enjoy as a slider or alongside your favorite barbecue side dishes.

* Or wait until the pork is done and use the cooking liquid leftover from the pork in place of the ⅔ cup Catawba.

Stovetop, Conventional Oven

1. Preheat oven to 300.
2. Trim desired amount of fat from the pork roast.
3. Heat oil in a large dutch oven, or other oven-proof vessel with a lid.
4. Season pork with salt and pepper.
5. Sear for 2-3 minutes on each side.
6. Add Catawba, cover pot, and transfer to oven.
7. Roast until pork is tender and falls apart easily, about 45 minutes per pound (but start checking after 2 hours).
8. While the pork cooks, make the barbecue sauce.*
9. Add ketchup, Catawba, soy sauce and smoked paprika in a saucepan stirring over medium-low heat until fully combined.
10. Let simmer, uncovered for about 20 minutes or until the sauce has thickened to your liking, stirring frequently. Season with salt and pepper to taste.
11. When the pork is finished, remove from the pot to a large bowl and shred with two forks or tongs.
12. Mix the pulled pork with as much sauce as you like and enjoy as a slider or alongside your favorite barbecue side dishes.

Slow Cooker

1. Trim desired amount of fat from the pork roast.
2. Heat oil in a large pan or skillet.
3. Season pork with salt and pepper.
4. Sear for 2-3 minutes on each side.
5. Place pork roast in slow cooker, pour Catawba over the roast.
6. Cook on low for 5-6 hours or high for 3-4. (After cooking time check the doneness with a meat thermometer, it should be between 195°-205° to pull easily.)
7. While the pork cooks, make the barbecue sauce.*
8. Add ketchup, Catawba, soy sauce and smoked paprika in a saucepan stirring over medium-low heat until fully combined.
9. Let simmer, uncovered for about 20 minutes or until the sauce has thickened to your liking, stirring frequently. Season with salt and pepper to taste.
10. When the pork is finished, remove from the slow cooker to a large bowl and shred with two forks or tongs.
11. Mix the pulled pork with as much sauce as you like and enjoy as a slider or alongside your favorite barbecue side dishes.

Store any leftover barbecue sauce in an airtight container in the refrigerator for up to one week. Tip: If you like a little more smokiness in your barbecue sauce, add ½ tsp liquid smoke.

Serve this pulled pork on a toasted bun with your favorite side dishes for a delicious meal, or bring it to your next gathering and you’ll be everyone’s favorite guest. Don’t forget to pair it with a delightful glass of Missouri Catawba!