Every once in a while it’s good to indulge, and barbecue pulled pork is the ultimate indulgence food. With this in mind, we thought we’d share our quintessential barbecue pulled pork recipe and Rioja pairing with you!
Take a look at our video, recipe and Rioja crash course below!
WATCH
INGREDIENTS & METHOD
Here at The Grape Kitchen we’re all for chopping and changing. If you want to change a few things depending on your own taste then go for it! We won’t be offended. After all, this is your barbecue pulled pork recipe and pairing!
Ingredients
Main Ingredients
1 x Pork shoulder (This is the best cut for pulled pork)
4 x Maris Piper potatoes
4 x Brioche burger buns
Slaw
1/2 Red Cabbage
2 x Carrots
2 x Tender stem Broccoli
6 x Sugar snap peas
2 x Slice fresh ginger root
2 x Tablespoon apple cider vinegar
125ml Mayonnaise
2 x Tablespoon Maple Syrup
50ml Siracha
Barbecue Sauce
1 x Large knob of butter
1 x Red onion
125ml Red wine Vinegar
3 x Tablespoon brown sugar
2 x Tablespoon maple syrup
1 x Tablespoon tomato puree
1 x Tin chopped tomatoes
2 x Teaspoon smoked paprika
1 x Teaspoon regular paprika
2 x Teaspoon chilli powder
Serves four people – Adjust Accordingly
Method
- Preheat the oven to 160 degrees Celsius (Gas Mark 3)
- Season the pork shoulder with a bit of salt, smoked paprika and chilli powder
- Put the pork in the oven for at least five hours and periodically baste the pork in the juices.
- Slice your potatoes into thick chunks and soak in cold water for 10 minutes. After bring to the boil
- Par-boil the chips between 5-10 minutes so they’re slightly softened
- Fill a pan with vegetable oil and heat up until it starts simmering
- Take the chips out of the water, season with salt and lightly coat with flower
- Add chips to oil and cook for 5 mins.
- Remove chips from the oil, let them cool down and put in the fridge. Repeat the whole process again at the end of the cooking process
- Take the slaw ingredients, grate, tear and chop them. Put them into a bowl and mix it all together. Taste the slaw and mould the slaw to your taste.
- Put a knob of butter in a large pan, melt the butter
- Chop the onion and add it to the pan. Fry until softened
- Add red wine vinegar and brown sugar, as this reduces add maple syrup, tomato puree and spices
- When all reduced, add the tinned tomatoes. Stir all together, set to a low heat and simmer.
- While the pork is cooking and the sauce is simmering open a bottle of Rioja Vega. Taste the wine, you deserve it.
- Return to the sauce, have a taste and adjust to your preferences. If all good, take off the heat.
- After at least five hours, take the pork out of the oven. Cover with foil and let it rest for 10-15 minutes.
- Take chips out of the fridge, season again and lightly coat in flour. Fry the chips in the oil from before until crisp on the outside and soft in the middle.
- Add a thin layer of mayonnaise to the brioche bun, pull the pork apart. Add the pork and the slaw to the bun, plate up the chips and crackling (optional).
- Enjoy
RIOJA CRASH COURSE
Rioja is Spain’s most famous wine region. It’s one of two regions to be awarded DOCa status (Denominación de origen calificada), the highest and strictest status of Spanish wine regulations (Priorat is the other). However, if you’re not sure what to expect from Rioja then don’t worry! Read our crash course below.
What is Rioja?
Rioja is a region in Spain, not a grape variety. Rioja wine is named after the region.
Is Rioja Wine White or Red?
Both. 90% of Rioja wine is red, with 10% being white. White Rioja is growing in popularity and is becoming more readily available in the UK but it is still rare in comparison to its red counterpart.
Which Grapes Are Used in Rioja?
Red Rioja has to contain Tempranillo. This can be the sole grape in Rioja. However it is usually made of a blend of different grape varieties. Commonly used grape varieties in red Rioja include Garnacha, Mazuelo (Also known as Carignan) and Graciano.
White Rioja is normally a blend of varieties. These include Garnacha Blanca, Tempranillo Blanco and Viura (also known as Macabeo).
Are There Different Rioja Classifications?
Yes. I won’t bog you down with all the nuances, but the general Rioja classifications are.
General/Joven: Young, very rarely aged in oak
Crianza: Red: Aged for at least two years, with at least one year in oak. White: Aged for two years, with at least six months in oak
Reserva: Red: Aged for at least three years, with at least one year in oak and six months in the bottle. White: Aged for at least two years with at least six months in oak (Most producers will give it more time though)
Gran Reserva: Red: Five year ageing, with at least two years in oak and two years in the bottle. White: Five years ageing, with at least six months in oak.
What does Rioja taste like?
Red: As Tempranillo is the main grape in Rioja, all Rioja wines are fuller-bodied with great structure to them. However, the specifications (mentioned above) dictate how fruity or complex the wine is.
White: Again, it’s well structured but the classifications dictate how fruity or complex it is. As a rule, white Rioja is a good alternative to Chardonnay.
That was our barbecue pulled pork recipe and Rioja pairing. Let us know what you thought! Also, don’t forget….
The Grape Kitchen is an independent online wine shop, specialising in great wines at affordable prices. Wine and food are our lives and we pride ourselves on great wine, great pairings and great customer service.
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