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 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

BBQ Sauce Ingredients

• 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

Pork Shoulder Instructions

1. Preheat oven to 325°F.
2. Combine brown sugar, cumin, paprika, salt, and pepper. Rub on the pork shoulder.
3. Heat olive oil in a large Dutch oven over medium high heat.
4. Brown the pork and remove from the pot.
5. Add onions, carrots, garlic, diced tomatoes, wine, and beer.
6. Return the pork to the pot.
7. Cover and put in the oven for 3-1/2 hours, until the meat is extremely tender.
8. Shred the delicious pork and serve with the St. James Cherry BBQ Sauce.

BBQ Sauce Instructions

9. Heat grape seed oil over medium high heat.
10. Add finely minced onion, season with salt and pepper; cook 10 to 12 minutes.
11. Add minced garlic, and cook 2 minutes.
12. Whisk in preserves, wine, cola, brown sugar, vinegar, and sweet chili sauce.
13. Bring to a boil, reduce to a simmer, and cook for 45 minutes, stirring frequently until the sauce reduces by 1/3.
14. Serve with the Berkshire Pork Shoulder or the grilled meat of your choice.