13 Below Pulled Pork with Braised Apples, Pork Belly & Caramelized Onions

13 BELOW PULLED PORK WITH BRAISED APPLES, PORK BELLY & CARAMELIZED ONIONS

SERVED AT: ICE WINE SEMINAR, SAVORY AND SWEET PAIRINGS

Pairs with our 2015 Junes Riesling and 13 Below Riesling

Category
Ingredients
 1 lb of pork belly
 ¼ cup of brown sugar
 ½ cup Dijon mustard
 6 tbsp paprika
 2 lbs Canadian pork shoulder blade roast
 ½ cup June's Riesling
 1 bottle of 13 Below ice wine
 6 apples dices, plus another
 6 white onions
 1 lb salted butter
Directions
1

Mix together brown sugar, paprika and mustard to form a paste; rub into the pork and place it a roasting pan. Mix Junes Riesling, tbsp. of brown sugar, ¼ cup of 13 Below Riesling and poor into roasting pan. Cover roasting pan with a lid.

2

Preheat to 250°F and cook the pork for 5-6 hours, until pork is very tender and falling apart.

3

Remove pork from oven and set aside to cool.

4

Place the remaining liquid from the roasting pan into a small saucepan and reduce until it thickens into a glaze. Shred the pork with 2 forks and mix with reduction.

5

While pork is cooking, cube pork belly and sauté with ¼ cup of 13 Below Riesling

6

Caramelize onions with butter, reduce ¼ cup of 13 Below Riesling and add to onions, salt.

7

Slice apples, mix in bowl with sprinkle of paprika and splash of 13 Below Riesling and bake in oven 350 for 10-15 min

8

Layer on toasted crostini, apple slices, pulled pork, pork belly and caramelize onions, enjoy!

Ingredients

 1 lb of pork belly
 ¼ cup of brown sugar
 ½ cup Dijon mustard
 6 tbsp paprika
 2 lbs Canadian pork shoulder blade roast
 ½ cup June's Riesling
 1 bottle of 13 Below ice wine
 6 apples dices, plus another
 6 white onions
 1 lb salted butter

Directions

1

Mix together brown sugar, paprika and mustard to form a paste; rub into the pork and place it a roasting pan. Mix Junes Riesling, tbsp. of brown sugar, ¼ cup of 13 Below Riesling and poor into roasting pan. Cover roasting pan with a lid.

2

Preheat to 250°F and cook the pork for 5-6 hours, until pork is very tender and falling apart.

3

Remove pork from oven and set aside to cool.

4

Place the remaining liquid from the roasting pan into a small saucepan and reduce until it thickens into a glaze. Shred the pork with 2 forks and mix with reduction.

5

While pork is cooking, cube pork belly and sauté with ¼ cup of 13 Below Riesling

6

Caramelize onions with butter, reduce ¼ cup of 13 Below Riesling and add to onions, salt.

7

Slice apples, mix in bowl with sprinkle of paprika and splash of 13 Below Riesling and bake in oven 350 for 10-15 min

8

Layer on toasted crostini, apple slices, pulled pork, pork belly and caramelize onions, enjoy!

13 Below Pulled Pork with Braised Apples, Pork Belly & Caramelized Onions