Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 261,825 strong:

Register Today!

Want the secret to buying great wine?

287,222Wine Reviews
30Seconds to join

Pulled Pork On A Bun

1 3 pound boneless pork shoulder butt
2 tbsp paprika
2 tbsp brown sugar
1 tbsp chili powder
1 tbsp cumin
1 tbsp dried thyme
1 tsp salt
1 tsp pepper

1. Combine seasonings.
2. Untie roast if necessary. Rub spice mixture over pork, transfer to bowl or plastic bag. Cover and refrigerate 4 hours or for up to 24 hours.
3. To cook, heat one side of barbecue. Leave other side unlit. Place barbeque settings to medium. Close lid and cook, adjusting heat if necessary to keep temperature between 250 and 300 degrees for 3 to 3¼ hours or until meat thermometer inserted in the centre of roast registers 170.
4. Transfer pork to cutting board. Tent with foil and let stand 20 minutes to cool slightly.
5. Using 2 forks, or hands, pull pork into shreds and place in bowl.

Barbecue Sauce
2 medium yellow onions
4 cloves garlic
1 cup packed brown sugar
2 cups ketchup
¾ cup apple cider vinegar
½ cup soy sauce
½ tsp crushed red pepper flakes (or to taste)
1 tsp dry mustard
2 tsp black pepper

Cut the onions into ¼-inch thick slices. Grill or broil the onion slices until dark golden. Transfer to a saucepan and add remaining sauce ingredients. Bring to a simmer, reduce heat to low, cover and simmer 30 minutes. Pour the sauce through a medium-meshed strainer, scraping sieve with a metal spoon to force all the pulp through the sieve. Cover and refrigerate the sauce if not using immediately.

Final preparation:
Pour 1½ cups barbecue sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog Tickled Pink Cookbook.

If you liked this recipe, you may also like these pork and wine recipe pairings:

Return to Recipes




Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Quinta do Crasto Red Wine
Douro Valley Doc ...

Natalie MacLean

Canada's Most Quoted Wine Writer

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 261,825 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award