Who doesn’t love an easy and delicious meal prolific enough to feed a group? Juicy pulled pork is a classic crowd-pleaser, made even more mouthwatering with a Vidal Blanc simmering sauce and a blend of tantalizing spices. Plug in your crockpot, raid your spice rack and get ready to prepare a meal that will make you the star of your next potluck or cookout.

 

 

Prep Time: 10 minutes | Cook Time: 6-7 hours | Yields: 8-10 servings

 

Ingredients:

4 tbsp. brown sugar                        2 tsp. thyme

2 tsp. chili powder                           ½ tsp. cinnamon

1 tsp. red pepper flakes                   6-7 lb. bone-in pork shoulder

2 tsp. paprika                                    1 cup barbecue sauce

1 tsp. marjoram                                 1 ½ cups Vidal Blanc wine

2 tsp. mustard                                   1 onion, chopped

1 tsp. rosemary                                 3-4 tbsp. minced garlic

 

Directions:

1. Mix brown sugar and spices together in a small bowl. Use paper towels to pat the pork roast dry, and rub the spice mixture over all sides of the roast.

2. Place chopped onion, garlic, and barbecue sauce in the bottom of a large crockpot. Pour wine over top.

3. Place the roast in the crockpot, fatty side up, and cook on high for 6-7 hours. After cooking, turn the crockpot off and let rest for 30 minutes so juices can soak back into the roast.

4. Remove the roast from the crockpot and use two forks to shred the meat, making sure to remove the bone and fat. Add a little juice from the crockpot into the meat if desired.

5. Serve with a bun and your favorite side!

 

Make sure to document your recreation of this delectable dish, and share your photos using #MOWines on social media!