Served at the 2016 Berries & BarBQ Wine Trail
5 lb. Pork Butt
1 cup yellow mustard
1/4 cup each salt and black pepper
1 bottle Stone Hill Concord wine
2 cups instant Polenta
3 cups chicken stock
1 cup heavy cream
1/2 cup Pecorino cheese
1/4 cup fresh rosemary, chopped
1/2 cup unsalted butter
2 sweet red onions, sliced
2 cups red wine vinegar
1 cup granulated sugar
1/2 cup pickling spice
Blues Hog BBQ Sauce
Preheat oven to 425. Rub Pork with mustard , salt, and pepper. Place in roasting pan, pouring Concord on the bottom of the pan. Roast for 30 minutes, until dark brown. Remove from oven, wrap in aluminum foil and place back in the oven. Lower the oven temperature to 300 degrees, and braise approximately 3 hours. When done, remove meat from pan and let cool. Combine the Concord pan drippings and the Blues Hog BBQ Sauce in a blender, and blend until smooth. Pickle onions by bringing the vinegar, sugar, and pickling spice to a boil in a sauce pot. Turn down to a simmer for 5 minutes . Place sliced onions in a heatproof bowl. Drain the vinegar mix over the onions. Let sit until cool. To make the polenta, place the stock, cream, butter, and rosemary in a saucepan. Bring to a boil. Slowly add the polenta, stirring vigorously. Cook 2 minutes or until thick. Pour polenta onto a greased sheet pan. Leave in the refrigerator until cool, and firm. Pull the pork, and serve on the polenta with the BBQ Sauce and the pickled red onions.
Serve with Stone Hill Kick’n Berry
