FOOD & WINE PAIRING: Salt and Pepper Pork & Zinfandel

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Recipe: Salt and Pepper Pork
Wine Pairing: Paired with Lambert Bridge 2010 Maple Vineyard Zinfandel, Dry Creek Valley

Ingredients: (makes four servings)
  • 3  1/2 pounds boneless pork shoulder, tied and sliced into 1.25 inch slabs
  • 4  teaspoons whole peppercorn blend  (I like the Morton & Bassett Rainbow Peppercorns) Very coarsely ground with a mortar and pestle
  • 1 Tablespoon Sea Salt, from a salt grinder
  • 6 ounces (weight) sliced bacon, cut into 1/2 inch pieces
  • 1/2 cup Zinfandel
  • 1/2 cup Chicken Stock (or store-bought chicken broth: unsalted)
  • Pomegranate Molasses
Method:
Pre-heat the oven to 425 degrees.

Sprinkle both sides of the pork shoulder with the salt and pepper. Place pork in a 11" x 15" glass baking dish and place in the oven uncovered. Sprinkle the bacon pieces over the pork. Bake for 30 minutes. Remove from the oven and pour off any fat that has accumulated on the bottom of the baking dish.
 
Reduce oven temperature to 325 degrees. Turn pork over. Pour in chicken stock and zinfandel. Cover tightly with foil or a lid and bake for an additional 1 1/2 - 2 hours the meat is softened.
 
Remove pork from the baking dish and pour the juices into a small sauce pan. Carefully remove the fat from the top of the juices in the sauce pan. Place this on a medium heat until it begins to simmer. Combine the broth with an equal amount of pomegranate molasses.
 
Serve the pork right out of the pan, or finish on the grill for 5 minutes on each side over a low to medium grill. Once they come off the grill, serve them immediately (it should have great color from cooking in the wine). Pour the sauce over the top of the ribs.

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