Pairing: Barbecued pork

Barbecued pork, whether pulled, grilled, or smoked, is a rich and flavorful dish that pairs beautifully with wines that can complement its smoky, tangy, and often sweet character. Red wines with fruity notes and medium to full body, such as Zinfandel, Pinot Noir, and Rioja, enhance the smoky and spicy flavors of the pork while balancing its fattiness. For those who prefer white wines, a dry Riesling or Chenin Blanc offers a refreshing acidity that cuts through the richness of the meat. Sparkling wines like a Brut Rosé or a sparkling red also provide a delightful contrast with their effervescence, making each bite of barbecued pork feel lighter.

Recipe

Ingredients

  • Pork: Pork shoulder or ribs, depending on your preferred cut 
  • Seasonings: Salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper
  • Barbecue Sauce: A mixture of ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and mustard
  • Wood Chips: Hickory or applewood for smoking (optional)

Instructions

  1. Prepare the Pork: Trim any excess fat from the pork shoulder or ribs. Rub the pork generously with a mixture of salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator, to allow the flavors to penetrate the meat.
  2. Smoke or Grill the Pork: Preheat your smoker or grill to 225°F (107°C). If using a smoker, add your choice of wood chips for additional flavor. Place the pork on the grill grates, close the lid, and cook for 4-6 hours (for shoulder) or 2-3 hours (for ribs), basting occasionally with barbecue sauce. The pork should be tender and reach an internal temperature of 195°F (90°C) for pulled pork or 165°F (74°C) for ribs.
  3. Rest and Serve: Remove the pork from the grill or smoker and let it rest for 15-20 minutes. For pulled pork, shred the meat with two forks and mix with additional barbecue sauce. For ribs, serve whole with extra sauce on the side.
  4. Pair with Wine: Serve your barbecued pork with a well-chosen wine. A Zinfandel or Pinot Noir is perfect for highlighting the pork’s smoky flavors, while a dry Riesling or sparkling Rosé can provide a refreshing balance to the dish’s richness.

Serve With

Zinfandel, Riesling

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Zinfandel

Bold, robust red wine known for its intense fruit flavors and high alcohol content.

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Riesling

Riesling is an aromatic white grape variety known for its versatility, producing wines that range from bone dry to lusciously sweet.

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