Chipotle Cider Pulled Pork with The Wine Key
What do you get when one Brit moves to America and one American moves to Britain? The perfect food and wine pairings of course!
The Wine Key is run by British born Charlotte Chipperfield who is on a mission to remove the intimidation and trepidation of learning about wine by getting back to basics and infusing humor into the world of wine.
After The Market is run by American born Maggie Thorneycroft, a passionate cook and writer who loves to share recipes and techniques that encourage fun and creativity in the kitchen. Just don’t expect to ever hear the word ‘diet’, Maggie believes that health is about about cooking from scratch and enjoying every bite.
The Wine Key and After the Market have teamed up to bring you sizzling food and wine pairings to keep you cool and refreshed for the last few weeks of summer and will be carrying on to bring you more throughout the year.
No matter if it is a casual evening on the patio, pool party or BBQ, this pairing will be sure to keep you fueled while soaking up the last days of summer sunshine. So first up in what will be a series of pairings for you to enjoy – Chipotle Cider Pulled Pork and 2007 Domaine Foundis, Naoussea, Greece
Chipotle Cider Pulled Pork by After the Market
I first read about using Coca Cola in slow cooked pork a few years ago and it blew my mind. Then Ree Drummond, writer of The Pioneer Woman brought out Dr Pepper Pulled Pork and that was it, I had to try it. You’ll be amazed to know that either can of sugary soda does a world of good in a slow cooking pot of pork. My recipe uses one can of the sweet stuff but aims to be a little less sugary and less a few E numbers by using half the pop and replacing it with cider. The result is a succulent and slightly sweet pork with a smoky chipotle kick and a some tangy bite. Those lucky folks in the USA can just grab a can of chipotles in adobo sauce, but I have used dried chilies that are easier to get here in a reasonable price range (order on Amazon or get at Whole Foods) in the UK and last a while in your cupboard too.
The Wine Key recommends pairing this amazing pulled pork with:
2007 Domaine Foundis, Naoussea, Greece:
This Greek red is made from 100% Xinomavo. The Naoussea area is after called the “Piedmont” of Greece boating wines comparable to the nebbiolo grape. Xinomavo, a Diva in her own right, is known for making medium bodied, high acid red wines. The flavors comprise of savory, dried tomatoes, tobacco, and olives. Aged one year in French oak barrels and spends another one year in bottle before being released. With medium tannin and 13% alcohol, this red wine won’t leave weighted down and lethargic so grab the sunshine and fire up the BBQ.
For more information on wines please contact Charlotte! She would love to answer your questions. I also highly recommend her E-Book ‘A Quick Sippy‘, available in the US and the UK, for an introduction the process of making, drinking, tasting and understanding why we like the wines that we do.
Cook Time: 6-8 hours. At LEAST 5 hours.
It is best cooked all day and can be reheated once after cooking.
4-5 dried chipotle chilies (you can mix chilies as I have done in this time as well)
2 cans chopped tomatoes
1 tablespoon white wine vinegar
2 kg / 4 lbs pork ‘hand’ or ‘butt’ (weird I know)
1 can Dr. Pepper (optional, but it makes it yummy!)
1 50cl/500ml bottle of good hard cider
-Gaymer’s medium dry works a treat! What you want is something not too sweet. You can also substitute with apple juice if you prefer.
First I ought to explain the pork situation… Now don’t ask me why butchers seem to have to name things so as to completely bamboozle us, but ‘pork butt’ is the shoulder and ‘pork hand’ is just about by the armpit, also known as the ‘picnic shoulder’.
Anyway, the main point is that you shouldn’t be buying the most expensive cut because you’re going to be slow cooking the heck out of it and you’ll want enough tasty fat to make it tender, and if you’ve got a bone in there then all the better. Bones are full of flavor, just make sure the butcher isn’t over selling it, you’re paying for the weight of the meat let’s not forget.
Preheat oven to 150c/300f
Chop dried chilies. Those wrinkly black ones are the chipotles – smoked jalapenos for those who don’t know. They add the most amazing smoky flavor. Yummy.
Pop chilies into a blender or food processor with 2 cans of chopped tomatoes and tablespoon of vinegar. Pulse until well combined and put to the side.
If you are using canned chillies in adobo sauce only add one can of tomatoes and no need to blend.
Quarter and peel the onions and scatter in the bottom of a large oven-proof pot. As per usual, I use my trusty Le Creuset, but any heavy pot will do. In fact, if you have a big enough Crock Pot just go on ahead and use that if you like.
Salt and pepper the pork generously (I mean about a teaspoon each) and rub it in so it sticks, then lay the pork over the onions in the pot.
Pour over the chipotle sauce and tomatoes.
Pour all liquids into the bottom of the pot. See my can of Dr. Pepper? It’s good, I swear!
Cover the pot and place in the oven.
Turn the meat once in the middle of cooking to ensure that juices run through and the meat stays tender. Charring is good though. A bit of black means extra flavor.
After 5 or 6 hours pull a bit of meat away from the roast. It should literally fall apart in shreds. If it doesn’t, put it back in the oven and check again in an hour. If it’s not falling off the bone tender, it needs to go back in the oven.
Once the meat is ready, remove it from the pot and use two forks to shred it, removing any fat that you don’t want to eat.
Also remove any excess fat from the sauce left in the pot, skimming it off the top but leaving enough for flavor.
Add the shredded meat back to the liquid and mix in to create your beautifully succulent, smoky pulled pork.
Serve on soft white buns with BBQ corn on the cob, coleslaw, tomatoes, potato salad and any other fixings you like to have on the side.
And of course you’ll need to have it with some of that delicious wine…[SHARE]