Pulled pork, Mac, and mustard greens, with Coro Mendocino.
Okay, tell me what you think…
Pork Roast, 1 1/2 lbs, boil in 4 qt of water with one whole onion sliced, 4 cloves of garlic, smashed/sliced. Bring to boil, reduce heat and simmer 2hrs.
Mac-and-cheese. Kraft mac, make like recipe says, place in 9×9 pyrex, shred 5 oz each cheddar and jack, stir, cover and refrigerate, this will get baked later.
After 2hrs simmering, remove pork from stock pot, shred with fork.
Bake mac-n-cheese for 20 min at 350, when finish sprinkle chopped green onions on top.
Chop up bunch of Mustard greens, removing thick stalks, about 1/2 inch slices. In large sautee pan use 1/2 cup of pork stock and onions to blanch greens until wilted but still green. Remove from stock and place in serving dish. Serve pork with bbq sauce, and wholegrain or stoneground mustard to accommodate all tastes. I’ll be having mine with Sweet baby ray’s spicy BBQ sauce! Pair din-din with good beer (Eel river IPA perhaps?) or a Big Zinfandel, or maybe a Pinot Noir or Petite Syrah. yeah, Sunday dinner is good!
Tags: Cooking, dinner, food, wine pairing
oh and one note on the wine. This is a Fetzer Vineyards special. Now I know Fetzer is probably best known for its box of White Zin, but this Coro Mendocino is awesome.
It is a blend of 53% Zin, 25% Syrah, and 22% Petite Syrah. It’s a full bodied red with plenty of backbone. This particular bottle is vintage 2006, 320 cases produced, released 06/27/2009. I think ready to drink now. I’m guessing it could stand up for a few years, but also guessing it’s best enjoyed within the first 3-5 years.