Berkshire Pork Shoulder with Cherry BBQ Sauce - St. James Winery
by Chef Timothy Grandinetti, C.E.C. Pork Shoulder Ingredients 4 – 5 pounds pork shoulder, bone-in 2 tablespoons brown sugar 4 teaspoons cumin 3 teaspoons paprik
Ingredients
- 4 – 5 pounds pork shoulder, bone-in
- 2 tablespoons brown sugar
- 4 teaspoons cumin
- 3 teaspoons paprika
- salt
- pepper
- 1/4 cup extra virgin olive oil
- 2 onions
- 3 carrots
- 4 cloves garlic
- 1 quart chopped tomatoes
- 8 ounces St. James Winery Cherry Wine
- 1 can beer
- 1 tablespoon grape seed oil
- 1 cup finely minced onion
- 1 teaspoon salt / black pepper
- 2 cloves garlic, minced
- 10 ounces cherry preserves or jam
- 12 ounces St. James Winery Cherry Wine
- 6 ounces cherry cola
- 1/3 cup packed brown sugar
- 1/4 cup balsamic vinegar
- 1 cup sweet chili sauce
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