Juicy BBQ with a tart and spicy flavour – perfectly combined with Zinfandel
Tender, slow-cooked pulled pork, served on a crispy burger bun and refined with a flavoursome Carolina Vinegar sauce, is a highlight of any barbecue party. The combination of juicy meat, tangy sauce and crispy bun makes for an incomparable flavour experience.
Ideal wine pairing: Zinfandel (USA, Sonoma County AVA)
A Zinfandel from the Sonoma County AVA in California is the perfect accompaniment to this savoury dish. With its aromas of ripe berries, spices and a hint of vanilla, it harmonises perfectly with the spicy pulled pork. The strong structure and fine tannins of the Zinfandel complement the texture of the meat and emphasise the spiciness of the sauce. The fruity notes of the wine also bring a pleasant sweetness into play, rounding off the flavour experience.
Further wine recommendations:
Shiraz (Australia, Barossa Valley) A Shiraz from the Barossa Valley offers intense flavours of dark fruit, pepper and chocolate. Its strong structure and fine tannins go perfectly with spicy pulled pork and emphasise the smoky notes of the meat. The spicy notes of the wine harmonise with the spicy sauce and ensure a balanced taste experience.
Malbec (Argentina, Mendoza) The Malbec from Mendoza impresses with flavours of dark berries, violets and spices. Its soft texture and balanced acidity harmonise perfectly with the juicy pulled pork and emphasise its depth and complexity. The fruity notes of the wine add a pleasant sweetness that balances out the acidity of the sauce.
Tempranillo (Spain, Rioja DOCa) A Tempranillo from the Rioja region brings flavours of red fruits, leather and vanilla. Its elegant structure and fine tannins complement pulled pork perfectly and give the dish an additional aromatic dimension. The spicy notes of the wine harmonise with the spicy sauce and ensure a balanced taste experience.
Grenache (France, Côtes du Rhône AOC) A Grenache from the Côtes du Rhône region offers flavours of red fruits, herbs and spices. Its soft texture and balanced acidity harmonise perfectly with the juicy pulled pork and emphasise its depth and complexity. The fruity notes of the wine add a pleasant sweetness that balances the acidity of the sauce.
Cabernet Sauvignon (USA, Napa Valley AVA) A Cabernet Sauvignon from the Napa Valley impresses with aromas of cassis, eucalyptus and spices. Its strong structure and present tannins are an excellent match for spicy pulled pork and emphasise its smoky aromas. The spicy notes of the wine harmonise with the spicy sauce and ensure a balanced taste experience.
The recipe:
Pulled pork burger with Carolina Vinegar sauce
Cooking utensils
- 1 Slow cooker or smoker
- 1 Meat forks or claws
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 1 kg Pork shoulder Boneless
- 2 tablespoon paprika powder
- 1 Tbsp brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 Burger buns
- Coleslaw of your choice
For the Carolina Vinegar sauce:
- 200 ml Apple cider vinegar
- 2 Tbsp brown sugar
- 1 teaspoon chili flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
Preparation
- Make a spice mix from paprika powder, brown sugar, salt, pepper, garlic powder, onion powder and cayenne pepper
- Rub the pork shoulder with the spice mixture and marinate overnight in the fridge
- Cook the meat in a slow cooker or smoker at a low temperature (approx. 100-110 °C) for 8-10 hours until it is tender and easy to carve
- For the sauce, heat the cider vinegar, brown sugar, chilli flakes, pepper and salt in a pan until the sugar has dissolved; leave to cool
- Remove the meat from the slow cooker or smoker, shred with two forks and mix with the Carolina Vinegar sauce
- Slice the burger buns, place the pulled pork on top, top with coleslaw and serve
Recommended side dishes:
- Sweet potato fries
- Corn on the cob
- Cucumber salad
