Chianti with Pulled Pork Sliders

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Chianti with Pulled Pork Sliders Recipe

Chianti wine pairs perfectly with these pulled pork sliders. Slow-cooked in a Dutch oven until tender and flavorful, the pork is then mixed with barbecue sauce for a smoky kick. The coleslaw provides a cool, refreshing contrast to the rich pork, and the fruit and spice notes of the Chianti complement the dish perfectly.

Ingredients

• 1/2 cup barbecue sauce
• 1 bottle of Chianti
• 1 tablespoon olive oil
• 1/4 cup mayonnaise
• 1/4 tsp black pepper
• 12 slider buns
• 1 pound pork shoulder
• 1/4 tsp salt
• 1 cup coleslaw mix
• 1 teaspoon apple cider vinegar
• 1 teaspoon honey

Time Needed

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours, 15 minutes

Instructions

• Preheat the oven to 325°F.
• Season the pork shoulder with salt and pepper.
• In a Dutch oven, heat the olive oil over medium-high heat.
• Cook until the pork shoulder is browned on all sides.
• Cover the Dutch oven with a lid and place it in the oven.
• Bake for 3 hours, or until the pork is tender and easily falls apart with a fork.
• Take the pork out of the Dutch oven and shred it with two forks.
• Combine barbecue sauce and shredded pork.
• Whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper in a separate bowl.
• Toss the coleslaw mix in the bowl to coat.
• Toast slider buns and top with pulled pork sliders and coleslaw.
• Pair with Chianti wine.

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