Pulled pork is one of the most recognizable barbecue dishes and perhaps the easiest to make at home. There are so many variations on this classic that it’s hard to choose a favorite. I found this version on the blog Kevin & Amanda and have to say they’ve done a great job laying out the details. Though I’d be cooking my shoulder out on the Weber, their oven-made version is delicious!
We tend to think of barbeque as red wine territory and the truth is, it mostly is. This dish could easily handle some reds, but it is summertime, and we’re serving this on hamburger buns, so fun and casual look to be the theme. On that note I’m heading into rosé land! Lagrein is one of my current darling wines and it’s great with pork, so I’m opting for a Lagrein Kretzer. I like the version from Muri Gries, but with this year’s crop just hitting the shelves, it’ll be fun to try them all.