This month’s recipe is courtesy of Moersch Hospitality Group, which operates Free Run Cellars, Tabor Hill Winery and Restaurant, the Round Barn Estate (Winery, Distillery and Brewery) and Round Barn Brewery and Public House.
Pulled Pork Ingredients
2 tablespoons paprika
1 tablespoon smoked paprika
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon black pepper
1 boneless pork butt, about 5-7 pounds
Dijon Slaw
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons sugar
¾ teaspoon kosher salt
1 teaspoon onion powder
2 teaspoons celery seeds
1 pound cabbage, shredded
Directions
- Mix the spices together in a small bowl. Rub ¼ cup of the spice blend evenly over the pork and marinate overnight, covered, in the refrigerator. Save remaining spice blend for another use.
- Preheat the oven to 250 degrees. Put the pork in a roasting pan and bake for 2-3 hours or until pork is browned on the outside. Cover the pan with foil and continue to cook for another 3-4 hours or until an instant read thermometer reads 190 degrees. Remove from oven, discard foil and let rest for a half hour.
- Shred the pork with two forks. Serve with Dijon Slaw, warm buns and your favorite barbecue sauce.
For the Dijon Slaw, in a large bowl, stir together the mayonnaise, Dijon, vinegar, sugar, salt, onion powder and celery seeds. Add the shredded cabbage and mix until well coated. Refrigerate for an hour and serve.
Pairs well with Pinot Noir.
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