Served at the 2019 Berries & BarBQ Wine Trail, Stone Hill Winery
4-5 lb. Pork Butt
½ cup BBQ spice
2 pints fresh blackberries
¼ cup Worcestershire sauce
8 cups Chicken stock
½ bottle Stone Hill’s Blackberry wine
1 yellow onion, chopped
4 celery stalks, chopped
2 carrots, chopped
1 tbsp black peppercorns
2 bay leaves
½ oz. fresh thyme
1 cup tomato paste
¼ molasses
¼ Cup cider vinegar
½ Cup brown sugar
¼ Cup Honey
Method of preparation:
1. Season pork with bbq spice, Worcestershire sauce & 1 pint of crushed blackberries; thoroughly mix into the meat, let sit in the refrigerator for 24 hours.
2. Preheat oven to 350 degrees
3. Using a roasting pan big enough for pork, get it hot over the burners, then carefully, sear all sides of the pork to caramelize it, set it o to the side
4. With the pan still hot, add onions and caramelize, then add carrots and celery
5. Once the aromatic vegetables are caramelized, add peppercorns, fresh thyme, crushed garlic, bay leaves, and 1 pint of fresh blackberries, stirring thoroughly to prevent burning, deglaze with the wine and reduce by half
6. Add the pork back in, skin side up, add enough chicken stock to barely cover it
7. Bring the liquid to a boil, cover with a lid or foil, put it in the preheated oven
for six hours. Depending on the quality of the pork, it may need to go longer
8. Once the pork is falling apart, remove from oven and let sit for 30 minutes, remove it from the liquid
9. Add the liquid to a pot, add the last 2 pints of blackberries, reduce by half, stirring occasionally to break up the blackberries
10. Add the tomato paste, molasses, vinegar, honey, and brown sugar, continue reducing until it has the consistency of BBQ sauce, and then set aside to cool
11. When the meat has cooled, discard the bones and skin, using two forks, pull the pork apart, and then coat with the sauce
Serve with Stone Hill Blackberry wine.
