The taste of adventure awaits
Please enter your country and date of birth
Remember Me
Jack's Pulled Pork Recipe
Matched with Mud House Pinot Gris

Jack Glover Mud House Recipe Pulled Pork with Pinot Gris

A delicious match with our Mud House Pinot Gris - the perfect plate to share with friends

Pulled Pork

2 Onions, 4 garlic cloves, 1 cup of chicken stock, 1 Tbsp brown sugar, 1 Tbsp chilli, 1/2 tsp ground cumin, 1/4 tsp cinnamon, 1kg pork shoulder, a cup of BBQ sauce 

Grab a 1.5k boned pork shoulder with the skin trimed off. Pat dry and rub in a spice mixture of cumin, cayenne pepper, brown sugar and flaky Marlborough sea salt.

Sear off in a pan and throw it in the slow cooker with 2 diced onions, 2 cloves of garlic, a cup off authentic BBQ sauce, 1 cup of chicken stock and ½ a cup of Mud House Pinot Gris.

Cook for 8 hours on low

Remove the pork and shred with two forks and put aside.

Remove the cooking stock and reduce in a pan until semi thick and then combine with the pulled pork

Coleslaw – on a mandolin cut up two fennel bulbs, 2- 3 apples and 2 – 3 carrots. Combine with whole egg mayonnaise, apple cider vinegar, salt and pepper. Adjust all to taste.

Throw the pork and the slaw into a ciabatta bun.