- 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!