Served at the 2014 Wild Bacon Wine Trail
Oven Roasted Pulled Pork Wrapped in Applewood Smoked Bacon
Pork Shoulder
BBQ Spice Rub
6 large Cloves of Garlic
2 White Onions
6 cans of Pepsi Doc
Applewood Smoked Bacon
French Bread Slices
Reduction Sauce
2 cups Röbller Villa Rouge
Cornstarch
Generously cover Pork Shoulder with BBQ Seasoning and place into an oven proof pot. Add garlic cloves, onion (quartered) and Pepsi Doc into pot. Cover with food service plastic film (it can take 300 degrees) and bake in oven for 4 to 5 hours at 300 degrees.
Let cool for 30 minutes and shred pork after removing from the braising liquid. Save the liquid. Let the liquid cool and separate the fat from the liquid. Strain the liquid to remove solids and keep in a separate container. This is used to make the reduction sauce.
Place the shredded pork into a container and chill in the refrigerator or freezer. Do Not Let Freeze. Then divide the pork into 1 ounce portions and wrap with 1 slice of uncooked bacon. Place in freezer long enough to individually freeze. (These can be done ahead of time and kept in freezer.) If using directly then place on baking sheet covered with parchment paper and leave covered for 30 minutes while preheating the oven to 350 degrees.
At this time start the reduction sauce. In a medium sauce pan bring the braising liquid to a boil, add 2 cups of Villa Rouge and continue to boil for 15 minutes to cook off the alcohol, then reduce to medium heat and continue to simmer. Add liquefied Corn Starch to thicken the sauce. This will be used as the dipping sauce. Keep hot while serving.
When oven is at 350 degrees place the baking sheet into the oven for approximately 20 minutes. They will be slightly browned when finished baking.
Dip each one in sauce and place on a slice a French Bread for serving. Drizzle extra sauce over portion as desired.
Serve with Röbller Villa Rouge!
Pig in a Blanket served at Röbller Vineyards, Wild Bacon Wine Trail
