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Signature Series Artisan Recipe

Pulled pork sandwiches are a quick and easy recipe loved by many.  The difference in this recipe is the made-from-scratch BBQ that is melt in your mouth delicious.  The flavors are bright and tasty, and be sure to pair with this month's Signature Series reds for a flavorful treat.Pulled Pork 

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Pulled Pork with BBQ Sauce

Ingredients:
• 5 lbs boneless pork butt shoulder
• 1-1/2 tsp smoked paprika
• 2 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 cup water
• soft sandwich buns

Preparation:
Combine all seasonings in a small bowl. Rub evenly over roast and let sit covered in the refrigerator several hours or overnight.

Place meat in a 6-quart slow cooker.   Add water.  Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours or until pork is very tender.

Place pork on a large cutting board or platter and let rest for 10-15 minutes.  Pull, slice or chop to serve.

Serve on soft sandwich buns with BBQ sauce (see recipe).

BBQ Sauce:
• 2 tsp cornstarch
• 1/2 tsp dry mustard
• 1/2 cup cider vinegar
• 2 cups ketchup
• 1/2 cup firmly packed brown sugar
• 1 tsp celery seed (or celery salt if you don’t like seeds)
• 1 tsp ground ginger
• dash of salt
• dash of pepper

Directions
In a medium saucepan, dissolve cornstarch and mustard in vinegar. Add remaining ingredients.

Cook over medium heat, stirring constantly until thickened.

This months' Signature Series wines:
• Jus Soli Winery 2008 Sonoma Valley Syrah, Romano Vineyard
• Ca’Momi Winery 2009 Reserve Cabernet Sauvignon
• von Strasser Winery 2010 Estate Vineyard Cabernet Sauvignon
• Dierberg Estate Vineyard 2010 Santa Maria Valley Chardonnay

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