Chenin Blanc Paired with Pulled Pork and Prosciutto

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Chenin Blanc Paired with Pulled Pork and Prosciutto Recipe

This dish combines tender pulled pork, salty prosciutto, and a crisp Chenin Blanc. In a Dutch oven, the pork is cooked low and slow with a flavorful broth and barbecue sauce. The pulled pork that results is tender and juicy, ideal for pairing with the salty prosciutto. The Chenin Blanc is a welcome counterpoint to the rich and savory flavors of the pork and prosciutto.

Ingredients

• 1 cup chicken broth
• pork shoulder, 2 lbs
• 1 onion, chopped
• 1 tablespoon olive oil
• Chenin Blanc (one bottle)
• 1/2 lb prosciutto
• 4 cloves garlic, minced
• Season with salt and pepper to taste
• 1/2 cup barbecue sauce

Time Needed

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours, 20 minutes

Instructions

• Preheat the oven to 300°F.
• In a Dutch oven, heat the olive oil over medium heat.
• Season both sides of the pork shoulder with salt and pepper.
• Sear the pork shoulder on all sides until browned.
• Set aside the pork shoulder from the Dutch oven.
• Sauté the chopped onion and minced garlic in the Dutch oven until softened.
• Stir together the chicken broth and barbecue sauce in the Dutch oven.
• Bring the liquid to a simmer and return the pork shoulder to the Dutch oven.
• Transfer the Dutch oven to the oven, covered.
• Cook for 3–4 hours, or until the pork is tender and easily falls apart.
• Remove the pork from the Dutch oven and shred it with two forks.
• Serve the pulled pork with prosciutto slices and a bottle of Chenin Blanc.

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