- 4–5 lbs pork shoulder
- 2 tablespoons olive oil
- 1 ½ tablespoons salt (1 tablespoon + 1 ½ teaspoons)
- 1 teaspoon pepper
- 1 cup rosé
- 2 cups ketchup
- ⅔ cup rosé
- ¼ cup brown sugar or maple syrup
- 1 tablespoon soy sauce or coconut aminos
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Preheat oven to 300.
- Heat oil in a large dutch oven, or other oven-proof pot with a lid. Season pork with salt and pepper and sear for 2-3 minutes on each side.
- Add rosé, cover pot and transfer to oven.
- Roast until pork is tender and falls apart easily, about 45 minutes per pound (but start checking around 2 hours in).
- Once pork is done, remove from pot and shred. Let sit until ready to combine with sauce.
- To make the barbecue sauce: Combine ketchup, rosé, brown sugar, soy sauce and smoked paprika over medium heat. Let simmer for about 20 minutes or until sauce has thickened to your liking. Taste and add salt and pepper as needed.
- Toss pork with as much barbecue sauce as you’d like, but I suggest keeping some on the side to top the sandwiches with as well.
- Serve on slider buns, regular-sized buns, etc!
If you want to be extra, use the rosé + pork juices left in the pot in the bbq sauce (you can either use a full ⅔ cup of that, or do a mix of straight wine and the juices).
If you want to have some crispy pork sliders, heat some pork in a little oil in a frying pan over medium-high heat. Spread it out in a single layer to let it crisp up on one side. Add a few spoonfuls of barbecue sauce and toss to combine. Cook for another minute or so until the pork is to your liking!
I’ve got your new favorite summer meal over here!
We’re slow cooking pork in your favorite summer wine until it’s fall-apart-tender and totally shreddable. And if that wasn’t enough, we’re slathering it in a super easy, rosé-tinged barbecue sauce.
Barbecue pulled pork, but make it bougie.
I made this pork in a dutch oven, but it’s equally wonderful made in a slow cooker. Just give yourself an extra 5-6 hours, of course. I’m 99% sure you could do this in an Instant Pot, but I don’t own one of those yet so I can’t give you that last 1%. Sorry.
Tiny baby sliders are always a win, but there are honestly no less than a million ways to serve this pulled pork. While it’s great as-is, I love taking an extra step and crisping up the saucy pork before it’s served (kind of like my carnitas!). It adds this amazing caramelized flavor, and is so good in sandwiches, quesadillas (really!!), alongside some rice and/or roasted vegetables and even on top of a salad.
So. Much. Flavor.