Wine Road Recipes

Ingredients

• 3 1/2 to 4 pounds pork shoulder roast
• Olive oil as needed
• 3 or 4 fresh rosemary sprigs, leaves stripped and chopped
• 1 small garlic head, cloves crushed and chopped
• Salt
• freshly ground pepper
• 3 or 4 garlic cloves, crushed and chopped
• 1 1/2 cups Kelley & Young Zinfandel
• 1 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/2 cup firmly packed brown sugar
• Small squares of bread, such as soft rosemary focaccia, for serving
• Tender rosemary leaves, crispy garlic or chives for serving